Baby, it’ cold outside!!!
And we aren’t going anywhere!!!!
I live on a busy street, which is usually plowed well even in a snowstorm. Today, this is plowed!!
I had an eggplant that I bought a week ago. Yes, I admit I had it in the crisper of my fridge because I was afraid to try it. And my last attempt at couscous did not go well. (and when Liam saw his bowl, he said, “Oh no, it’s couscous again!!!)
But once we tasted it, we both agreed that this recipe is a keeper!! Note you can also use rice, if couscous isn’t your thing.
Eggplant and Tomato Couscous
It serves 4; has 340 calories; 9 g of protein; and 8 g fiber! It’s a super food!!
- 1 3/4 c veg broth (I used this dry mix)
- 1 c pearl couscous (or, rice if you prefer)
- ground black pepper
- olive oil
- 1 diced onion
- 1/2 tsp. ground tumeric
- 3/4 tsp. minced garlic
- 1 large eggplant, diced
- 6-8 roma tomatos, chopped (a can of diced tomatoes will work in a pinch)
- 1 tsp. paprika
- Optional: 1 tsp. crushed red pepper flakes. I opted out for this but left the option for my husband to add them on his plate, as he loves them!
Heat 1 1/4 c of the broth in saucepan; bring to a boil. Add couscous, reduce heat to simmer. Cover, stir occassionally, until excess liquid is absorbed, about 8-10 minutes. Season with salt and pepper. (OR, prepare rice).
Heat in a large skillet oil, onions, tumeric, and garlic. Cook, stirring constantly, 3-4 minutes. Add eggplant and cook, stirring occasionaly, until it begins to soften, about 3-4 minutes. Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes if adding. Cover, reduce heat to low, and cook until the eggplant is cooked through and the tomatoes have completely broken down, about 20 minutes.
Stir in the couscous and allow it to absorb the liquid. Serve immediately.