Couscous With Eggplant (Aubergine)

Total Time
Prep 15 mins
Cook 10 mins

couscous with aubergine

Ingredients Nutrition


  1. Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
  2. Cook over medium-high heat, stirring, until wilted, but do not brown.
  3. Add the water, bring to a boil, add the couscous and blend well.
  4. Cover tightly, remove from the heat and let stand for 5 minutes.
  5. Add the butter and lemon juice, stir and blend with a fork to separate the grains.
  6. Keep warm.


Most Helpful

Fantastic! I scaled this down to 1 serving since I'm the only one at home who likes eggplant. I didn't have shallots so I used a total of 1 tablespoon of onions. I also used 1/2 cup water and peppered the final product generously. This is the first time I've used couscous, and I definitely will make this again!

Anu May 04, 2002

I hate to give this kind of rating and seldom do but the first time ever, I followed the recipe exactly as stated and we totally disliked it. I tried to salvage the dryness and lack of taste by adding balsamic vinegar (lots!) which helped things but didn't rectify it. I keep going over the recipe in my mind to see where I may have forgotten a step...but I didn't. Wanted to love this one (and had an eggplant to use) but just didn't.

RedVinoGirl August 24, 2008

This is yummy. The eggplant part freezes well, too! When you are ready to serve, all you have to do is make the couscous!

Kana September 02, 2006

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