Moroccan Eggplant with Couscous

Name: Moroccan Eggplant with Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chopped carrot; 473 milliliters uncooked couscous; 2 teaspoons curry powder; 2 liters (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds); 2 garlic cloves, minced; 1 Tbsp minced peeled gingerroot; 237 milliliters chopped green cabbage; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; 1 Tbsp olive oil; 355 milliliters chopped onion; 237 milliliters orange juice; 1 teaspoons pepper; 1 teaspoons salt; 552 milliliters chopped tomato; 473 milliliters tomato juice; 237 milliliters water

Moroccan Eggplant with Couscous might be just the side dish you are searching for. This recipe makes 6 servings with 344 calories, 11g of protein, and 4g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have onion, ground cinnamon, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegan diet.