Lindsay Wagners Couscous With Tomato-eggplan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cold-pressed olive oil,
1 medium: Onion, chopped
2 large: Garlic cloves, minced
1: Eggplant, unpeeled - cut into 1/2-inch cubes
1: Green pepper, finely sliced
2 cup: Fresh or canned tomatoes, (no salt added) - peeled and chopped
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/4 tsp: Paprika,
1/4 tsp: Basil,
1/4 tsp: Rosemary,
1/4 tsp: Oregano,
1/4 cup: Finely chopped fresh parsley,
1 cup: Water,
1 lbs: Whole-wheat couscous, cooked according to - package directions
Directions:
Heat the olive oil in a large skillet. Add the onion and saute until
golden. Add the garlic and cook for 1 minute. Add the eggplant and
green pepper and cook for 10 minutes. Add the tomatoes, salt, pepper,
paprika, basil, rosemary, oregano, parsley, and water. Cook, covered
for 30 minutes. Stir often to prevent sticking.
Mash the eggplant with a fork (or leave as chunks) and cook covered
for 30 minutes more. Serve over cooked couscous.
Per Serving: Calories: 325 Protein: 11 grams
: Carbs: 66 grams Sodium: 199 mg Fat: 2 grams (6% of
calories)
* Source: Cooking with the Stars * Published in Nutrition Action
Healthletter * (Center for Science in the Public Interest) * Typed
for you by Karen Mintzias
Source from luhu.jp
golden. Add the garlic and cook for 1 minute. Add the eggplant and
green pepper and cook for 10 minutes. Add the tomatoes, salt, pepper,
paprika, basil, rosemary, oregano, parsley, and water. Cook, covered
for 30 minutes. Stir often to prevent sticking.
Mash the eggplant with a fork (or leave as chunks) and cook covered
for 30 minutes more. Serve over cooked couscous.
Per Serving: Calories: 325 Protein: 11 grams
: Carbs: 66 grams Sodium: 199 mg Fat: 2 grams (6% of
calories)
* Source: Cooking with the Stars * Published in Nutrition Action
Healthletter * (Center for Science in the Public Interest) * Typed
for you by Karen Mintzias
Source from luhu.jp