Monday, March 31, 2008

Couscous with Eggplant and Sun-Dried Tomatoes

1.5 cup eggplant, diced
Salt and pepper to taste

2 cups chicken broth (or vegetable)
.25 cup sun-dried tomatoes, diced
2 cups Moroccan couscous
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

.25 cup diced avocado
3 tablespoons hemp seeds (or sesame seeds)
3 tablespoons hemp seed oil (or olive oil)
.25 cup arugula microgreens (or some other garnish, if you’re inclined to use one at all)

Dry sauté eggplant, salt and pepper in a non-stick pan. Set aside. Bring broth, sun-dried tomatoes, olive oil, salt and pepper to a boil. Add couscous and eggplant, remove from heat and stir. Cover and let stand 7 minutes then fluff with a fork. Top with avocado, hempseeds, oil and greens. Serves 4.

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