Curried Couscous with Roasted Indian Eggplants
Servings 4
Ingredients
- 1 1/2 lbs Indian eggplants cut into 1-inch cubes
- 2 tbsps olive oil
- Salt and freshly ground black pepper
- 2 cups water
- 1 cup whole wheat couscous
- 1 tsp ground coriander
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 2 roasted red peppers from the jar or you can roast your own, minced
- 2 tbsps cilantro finely chopped, optional
Instructions
- Preheat oven to 450°F. Place eggplant cubes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Roast until tender, stirring occasionally to prevent burning, about 40 minutes.
- Meanwhile, bring two cups of water to a boil in a saucepan. Stir in couscous, remove from heat, and let it stand, covered, for 10 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk together coriander, curry powder, and turmeric. Add roasted red peppers, roasted eggplants, and couscous, and mix well. Season with additional salt and pepper and cilantro, if desired. Serve warm or at room temperature.
Notes
*You can substitute with Japanese or Italian eggplants (remove the skin if you're using Italian eggplants since it's thicker and tougher)
