Cous-cous! Amirite? It is such a simple food to prepare and can be combined with a multitude of seasoning and items. For this recipe I used large cous-cous and pine nuts in place of walnuts to give it a more Mediterranean taste. This recipe is from 1,000 Vegan Recipes by Robin Robertson.
Ingredients
2 Eggplants, cut lengthwise
1 Cup of Cous-Cous
1 Onion, chopped
1 Bell pepper, chopped
1/2 Cup walnuts, chopped
1/2 Cup raisins
1/2 Teaspoon of coriander
Salt and pepper to taste
Directions
Pre-heat over to 375
Cut out the center of the eggplant leaving a 1/4 inch edge. Chop the mid-part, and steam the eggplant shell for about 8 minutes.
Cook the cous-cous according to package directions
Saute the onion, pepper, and eggplant until the eggplant is tender; add salt and pepper as the vegetables are cooking
Mix cous-cous, sauted vegetables, walnuts, raisins, coriander, and salt and pepper; adjust seasoning as needed
Add mixture to the hollowed-out eggplant, cover with foil, and bake for 30 minutes
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