- 1 cup couscous
- ¾ cup olive oil
- 1 onion, halved and sliced
- 1 eggplant
- 3 tablespoons ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon paprika
- ¼ teaspoons ground cloves
- ¼ cup butter
- 1 handful parsley, roughly chopped
Cook couscous according to directions.
Add 2 tablespoons of oil to a large frying pan and cook the onions for 8-10 minutes or until browned. Remove from the pan using a slotted spoon, retaining the cooking oil.
Cut the eggplant into ½-inch slices, then into quarters, and place in a large bowl. Combine the cumin, cinnamon, paprika, cloves, and ½ teaspoon salt and sprinkle over the eggplant, tossing until it is well-coated. Add the remaining oil to the pan and reheat over medium heat. Cook the eggplant, turning once, for 20-25 minutes or until browned. Remove from the pan and cool.
Using the same pan, melt the butter, then add the cooked couscous and stir for 2-3 minutes until warmed through. Stir in the onion, eggplant, and parsley, allowing to cool, then serve.
Source: The Produce Bible by Leanne Kitchen