Couscous Eggplant Recipe

Couscous Eggplant Recipe

Ingredients

Makes 4 servings

• 2 medium eggplants, halved lengthwise
• 2 cups water
• 1 cup couscous
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped 1 medium red bell pepper, chopped
• salt and freshly ground black pepper
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• 1/2 teaspoon ground coriander
• 2 tablespoons minced fresh parsley or cilantro, for garnish

Method

1. Use a small sharp knife to cut a 1/4-inch-thick perimeter inside each eggplant half, then scoop out the flesh, leaving the shell intact
2. Chop the eggplant flesh and set aside
3. Steam the eggplant shells until softened, 7 to 8 minutes
4. Set aside to cool
5. In a large saucepan, bring the water to a boil
6. Add the couscous, cover and remove from heat
7. Preheat the oven to 375°F
8. Lightly oil a 9 x 13-inch baking pan and set aside
9. In a large skillet, heat the oil over medium heat
10. Add the onion, cover and cook for 5 minutes
11. Stir in the bell pepper and chopped eggplant and season with salt and black pepper to taste
12. Cover and cook until the eggplant is tender, about 10 minutes
13. Remove from the heat and stir in the cooked couscous, walnuts, raisins, coriander and salt and black pepper to taste
14. Mix well, then taste, adjusting seasonings if necessary
15. Divide the stuffing among the eggplant shells and transfer them to the prepared baking pan, stuffing side up
16. Cover with foil and bake until hot, about 30 minutes
17. Sprinkle with parsley and serve immediately

Full List of Dinner Recipes
Full List of Eggplant Recipes