Eggplant & Lentils With Couscous
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Recipe: #34037
January 06, 2020
Categories: Dinner, Lunch, Grains, Couscous, Nuts/Seeds, Almond, Vegetables, Eggplant, 5-Minute Prep, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegan, Vegetarian more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (410.5 g)
- Calories 1105.9
- Total Fat - 27.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 16.3 mg
- Sodium - 30816.6 mg
- Total Carbohydrate - 160.8 g
- Dietary Fiber - 36.7 g
- Sugars - 2.9 g
- Protein - 56.3 g
- Calcium - 357.9 mg
- Iron - 12.3 mg
- Vitamin C - 9.7 mg
- Thiamin - 1.3 mg
Step 1
Place couscous in a large, heatproof bowl and add 1 1/4 cups boiling water and cover with plastic wrap and let stand for 5 minutes. Uncover and separate grains with a fork and then stir in almonds and half the onions.
Step 2
Meanwhile, heat oil in a large frying pan over a medium heat and add eggplant, garlic and remaining onions and cook, stirring occasionally, for about 8 minutes, or until eggplant is tender.
Step 3
Add relish, lentils, stock cube, vinegar and 1 cup of water to pan and stir to combine and then bring to a boil and gently boil for about 3 to 4 minutes, or until slightly thickened.
Step 4
Remove from heat and serve with couscous.
Tips & Variations
No special items needed.
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