Couscous With Eggplant (Aubergine) - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon shallots or 1 tablespoon scallion, chopped
2 tablespoons onions, finely chopped
1/4 teaspoon turmeric
1/4 teaspoon coriander, ground
1 cup eggplant, diced
salt
black pepper, freshly ground
1 cup water
1 cup couscous, precooked
1 tablespoon butter
1 tablespoon lemon juice, fresh

Preparation

Heat the oil in a saucepan, add 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.