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Couscous Stuffed Eggplant

Ingredients:
1 c Raw coucous
2 tb Lemon juice
2 md Eggplants
1/4 c Fresh parsley, minced
3 tb Olive oil
1 ts Ground cumin
3 ea Garlic cloves, minced
1 ts Chili powder
5 bn Scallions, minced
1/2 ts Turmeric
3 md Tomatoes, chopped
Salt & pepper
4 tb Wheat germ

Preparation:
Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.

Serves: 4

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This recipe was added on 16-Jul-2001 and has been viewed 726 times.




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