Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Couscous with Peas, Carrots, and Eggplant

Monday, May 24, 2010

[MC-AllEthnic-Recipes] Egyptian Couscous with Peas, Carrots, and Eggplant - Couscous ma Khodar

* Exported from MasterCook *

Egyptian Couscous with Peas, Carrots, and Eggplant - Couscous ma Khodar

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 30%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- about 7 to 8-inches long and 3-inches wide
salt
3 medium carrots -- peeled and cut into 1 1/2-inch chunks
3 tablespoons extra-virgin olive oil
freshly ground black pepper -- to taste
1 cup frozen peas -- thawed and drained
1 teaspoon saffron
1 cup couscous

Wash eggplant and cut into 1 1/2-inch wide slices. Place in a large
colander and salt generously. Allow to sit for an hour to remove bitter
juices. After an hour has passed, rinse and drain the eggplants, and cut
into 1 1/2-inch cubes.

Preheat the oven to 450F. Place the eggplant and carrots on a baking
sheet. toss with 2 tablespoons olive oil and season with salt and pepper.
Roast until soft and cooked through, about 25 to 30 minutes. Stir in peas
and keep warm until serving.

Place 1 cup water, saffron, a pinch of salt, and 1 tablespoon olive oil in
a medium saucepan and bring to a boil over high heat. Remove from heat,
stir in couscous, and cover. Let stand for 10 minutes. Fluff couscous with
a fork, taste, and adjust salt if necessary.

Pour couscous onto a serving platter. Arrange eggplant, carrots, and peas
on top. Serve warm.

Makes 4 servings.

AuthorNote: Couscous is a tiny semolina pasta originally made by Berbers
in Morocco, Tunisia, and Algeria. The word couscous comes from the Berber
word k'sedsu, which is similar to the sound that the dry semolina granules
make as they are shaken through a sieve. In the Maghreb region (Morocco,
Tunisia, and Algeria), couscous is a daily staple. In other areas of the
Middle East, couscous is eaten much less frequently, and it often called
maftuul or maghribeya, because the word cous is actually a derogatory term
is some Arabic dialects. In modern France, couscous is the most commonly
eaten item outside of the home.

Cuisine:
"MidEastern"
Source:
"Nile Style: Egyptian Cusine and Culture by Amy Riolo, 2009."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 333 Calories; 11g Fat (28.9%
calories from fat); 9g Protein; 51g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 67mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2
Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0