Couscous Stuffed Eggplant
Ingredients
1 C. raw coucous
2 medium eggplants
3 Tbsp. olive oil
3 each garlic cloves minced
5 bunch scallions minced
3 medium tomatoes chopped
4 Tbsp. wheat germ
2 Tbsp. lemon juice
1/4 C. fresh parsley minced
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. turmeric
salt and pepper
Cooking Instructions
Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants and cut in half. Cut away pulp leaving 1/2 shell. Dice the pulp. Heat olive oil plus 2 Tbls. water in skillet. When hot, add eggplant and garlic and sauté, covered till eggplant is tender. Stir occasionally. Add scallions and tomatoes and cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)