Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

• 1 tablespoon olive oil
• 3 tablespoons onions, finely chopped
• ½ teaspoon turmeric
• ½ teaspoon coriander
• 1 cup eggplant, diced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 cup couscous, precooked
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice

Directions

• Heat the oil in a saucepan, add onions, turmeric, coriander, eggplant, salt and pepper.
• Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well.
• Cover tightly, remove from the heat and let stand for 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains.
• Keep warm.
• Adjust salt and pepper.

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