Couscous with Eggplant

1 tb Olive Oil

1 tb Shallots or Scallions, chop

2 tb Onions, finely chopped

1/4 t Turmeric

1/4 t Coriander, ground

1 c Eggplant, diced

1 x Salt

1 x Black Pepper, freshly groun

1 c Water

1 c Couscous, precooked

1 tb Butter

1 tb Lemon Juice, fresh

Heat the oil in a saucepan, ad the shallots, 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. From The Gazette, 91/10/23. Posted by James Lor.