Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 eggplant
- 240 gr wheat couscous (whole)
- 240 ml water
- 7 gr parsley (finely chopped fresh)
- 5 ml pressed olive oil (cold)
- 1 gr salt
- 1 gr pepper
- 1 gr paprika
- 1 gr basil
- 1 gr rosemary
- 1 gr oregano
- 1 slice green pepper
-cooked according to -package directions Heat the olive oil in a large skillet. Add the onion and saute until golden. Add the garlic and cook for 1 minute. Add the eggplant and green pepper and cook for 10 minutes. Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water. Cook, covered for 30 minutes. Stir often to prevent sticking. Mash the eggplant with a fork (or leave as chunks) and cook covered for 30 minutes more. Serve over cooked couscous. Per Serving: Calories: 325 Protein: 11 grams Carbs: 66 grams Sodium: 199 mg Fat: 2 grams (6% of calories) *
