Recipe - Couscous With Eggplant

1 tablespoon Olive Oil
1 tablespoon Shallots or Scallions, chop
2 tablespoon Onions, finely chopped
One fourth teaspoon Turmeric
One fourth teaspoon Coriander, ground
1 cup Eggplant, minced
Salt
Black Pepper, freshly groun
1 cup Water
1 cup Couscous, precooked
1 tablespoon Butter
1 tablespoon Lemon Juice, fresh

Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander,
eggplant, salt and pepper. Cook over mediumhigh heat, stirring, until
wilted, but do not brown. Add the water, bring to a boil, add the couscous
and blend well. Cover tightly, remove from the heat and let stand for 5
minutes. Add the butter and lemon juice, stir and blend with a fork to
separate the grains. Keep warm. From The Gazette, 91/10/23. Posted by James
Lor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini