Free Recipe Moroccan Eggplant with Couscous
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Eggplant with Couscous Recipe
2 ts Curry powder
2 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Pepper
1 tb Olive oil
8 c Cubed peeled eggplant (about
-1-1/2 pounds) – (1/2-inch)
2-1/3 c Chopped tomato
1-1/2 c Chopped onion
1 c Chopped carrot
1 c Chopped green cabbage
1 tb Minced peeled gingerroot
2 Cloves garlic; minced
2 c Tomato juice
1 c Orange juice
1 c Water
2 c Uncooked couscous
Moroccan Eggplant with Couscous Preparation
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 medium-high 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). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 6
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