Couscous With Eggplant (Aubergine)

• 1 tablespoon olive oil
• 1 tablespoon shallots or 1 tablespoon scallion, chopped
• 2 tablespoons onions, finely chopped
• 1/4 teaspoon turmeric
• 1/4 teaspoon coriander, ground
• 1 cup eggplant, diced
• salt
• black pepper, freshly ground
• 1 cup water
• 1 cup couscous, precooked
• 1 tablespoon butter
• 1 tablespoon lemon juice, fresh

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.

olive oil, shallots, onions, turmeric, coriander, eggplant, salt, black pepper, water, couscous, butter, lemon juice

Taken from www.food.com/recipe/couscous-with-eggplant-aubergine-24331 (may not work)