Recipe - Moroccan Eggplant With Couscous

2 teaspoon Curry powder
2 teaspoon Ground cumin
1 teaspoon Ground cinnamon
One half teaspoon Salt
One half teaspoon Pepper
1 tablespoon Olive oil
8 cup Cubed peeled eggplant (about
1One half pounds) (1/2inch)
2 1/3 cup Chopped tomato
1 One half cup Chopped onion
1 cup Chopped carrot
1 cup Chopped green cabbage
1 tablespoon Minced peeled gingerroot
2 Cloves garlic; minced
2 cup Tomato juice
1 cup Orange juice
1 cup Water
2 cup Uncooked couscous

Date: Mon, 04 Mar 1996 20:16:30

From: smiler@gnn.com (Scott Miller)
I don't know the exact recipe used at Houston's, but it is good. It tastes
like it is probably a *wysiwyg* type of recipe probably no *secret*
ingredients. Here are a couple of my favorites from Cooking Light Magazine:

Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193

Combine first 5 ingredients in a small bowl; stir well.

Heat oil in an ovenproof Dutch oven over mediumhigh heat. Add spice
mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute
3 minutes. Add tomato juice, orange juice, and water; bring to a boil.
Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous.
Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings (serving
size: 2 cups).

MCRECIPE@MASTERCOOK.COM

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