Roasted Eggplant
and Garlic Couscous
Ingredients
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.