Lindsay Wagner's Couscous with Tomato-Eggplant Sauce
| Yield: | 6 Servings |
| Categories: | Vegetarian, Main Dishes, Vegan, Low-Fat |
| 1 | ts | Cold-pressed olive oil |
| 1 | md | Onion; chopped |
| 2 | lg | Garlic cloves; minced |
| 1 | Eggplant; unpeeled | |
| DIVIDER | -- cut into 1/2-inch cubes | |
| 1 | Green pepper; finely sliced | |
| 2 | c | Fresh or canned tomatoes |
| DIVIDER | -- (no salt added) | |
| DIVIDER | -- peeled and chopped | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Paprika |
| 1/4 | ts | Basil |
| 1/4 | ts | Rosemary |
| 1/4 | ts | Oregano |
| 1/4 | c | Finely chopped fresh parsley |
| 1 | c | Water |
| 1 | lb | Whole-wheat couscous |
| DIVIDER | -- cooked according to | |
| DIVIDER | -- package directions |
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