Roasted Eggplant and Garlic Couscous




1 medium-sized eggplant, peeled and cubed

10 cloves of garlic, peeled

¼ Cup Olive oil (divided)

½ teaspoon Salt (divided)

¼ teaspoon fresh ground black pepper

½ teaspoon Curry powder

½ teaspoon Cumin

½ teaspoon Cardamom

½ white onion, diced

1 Cup whole wheat couscous

1 ¼ Cups chicken stock


Preheat oven to 400 degrees.


Spread the eggplant cubes out on a lightly oiled baking sheet and toss 8 of the whole cloves of peeled garlic on their too.  Pour a light drizzle of olive oil over the vegetables.  Salt and pepper, sprinkle lightly with cumin, curry powder, and cardamom.  Put them in the oven to bake for 20 minutes


In a frying pan, lightly sauté your diced onion at a medium-low heat until almost translucent and then add two cloves of chopped garlic for the last two minutes of cooking.  About 10 minutes total time.


In a saucepan bring the chicken stock and ¼ teaspoon salt to a boil. Add Couscous, stirring quickly. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.


Stir together the cooked couscous, onions and garlic, and roasted eggplant and garlic.