Eggplant and Tomato Sauce With Israeli Couscous

Serious EatsReviews(2)
Anne: "It turned out really nice. I added baby spinach r…" Read More
13Ingredients
340Calories
50Minutes

Ingredients

  • 1 3/4 cups low sodium vegetable broth
  • 1 cup Israeli couscous
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 shallot (medium, thinly sliced, about 1/4 cup)
  • 1/2 teaspoon ground turmeric
  • 3 cloves garlic (grated with a Microplane or minced, about 1 tablespoon)
  • 1 eggplant (large, diced, about 1 quart diced egg plant)
  • 8 plum tomatoes (cored and roughly chopped, about 3 cups chopped tomatoes)
  • 1 teaspoon paprika
  • 1 teaspoon red chili flakes (dried)
  • 8 basil leaves (picked, chopped)
Read Directions

NutritionView more

340Calories
Sodium12%DV280mg
Fat17%DV11g
Protein18%DV9g
Carbs18%DV54g
Fiber32%DV8g

PER SERVING *

Calories340Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium280mg12%
Potassium860mg25%
Protein9g18%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber8g32%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Anne 7 Aug 2017
It turned out really nice. I added baby spinach right at the end, and that worked well. I will be making it often!
Tyler L. 22 Oct 2015
This receipe work really well. It was very satisfying and great on a fall day. Be sure to cook down the tomatoes enough and remember to wipe out the pan after cooking the couscous.