Eggplant & Lentils With Couscous

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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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