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.