Moroccan Eggplant with Couscous
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 2 | ts | Curry powder |
| 2 | ts | Ground cumin |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Olive oil |
| 8 | c | Cubed peeled eggplant (about 1-1/2 pounds) -- (1/2-inch) |
| 2 1/3 | c | Chopped tomato |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped carrot |
| 1 | c | Chopped green cabbage |
| 1 | tb | Minced peeled gingerroot |
| 2 | Cloves garlic; minced | |
| 2 | c | Tomato juice |
| 1 | c | Orange juice |
| 1 | c | Water |
| 2 | c | Uncooked couscous |
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