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Vegetable Couscous More Recipes Like This

Ingredients: Metric Units
1 pkg (16 oz.) instant couscous
2 lg onion, diced
5 cloves garlic, finely chopped
2 tsp ea: cumin, coriander, fennel and cinnamon
1/4 c olive oil
2 Japanese eggplants, in 1/2" cubes
1 can (28 oz) tomatoes, chopped
3/4 c currants
1 can (16 oz) garbanzo beans
1 can (8 oz) artichoke hearts
salt, pepper to taste
Make couscous according to package directions, set aside. Meanwhile, cook onions, garlic, cumin, coriander, fennel, and cinnamon, in olive oil over moderate heat 10 min. Add eggplant and cook 10 min longer, stirring frequently. Add tomatoes, currants and garanzo beans. Cook 10 min, stirring occasionally. Mix in artichocke hearts. Add salt, pepper. Serve with couscous.
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Contributed on: and modified on Sunday January 30th, 2005