Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Couscous with Eggplant (Pilaf Recipes)

Banu Atabay's Patlicanli Kuskus
Main Page » Pilaf Recipes » Couscous with Eggplant


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Couscous with Eggplant



Instructions:
# Peel the eggplants totally, and rest them in salty water for half an hour. Dice them.
# Put vegetable oil into the pot and make it hot. Then add diced onion in it.
# When the onion turns to transparent, add diced red peppers and eggplants in it. Roast until the eggplant pieces become smaller.
# Add cold broth, salt and black pepper in it. Cook until it starts to boil.
# Then add couscous in it, cover the lid of the pot. 5 minutes later, stir it. Cook it for about 3 – 5 minutes.
# Pour 1/3 cup of cold water all over, just before removing it from the stove, stir it.
# Serve it hot.


Note: Couscous is a kind of favorite pilaf which is generally eaten in North Africa.


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1 pack couscous (500 gr. = 1.10 pounds)
2 eggplants
2 red bell peppers
1 onion
11 tbsp vegetable oil
5 cups broth
1 + 1/2 tsp salt
1 tsp black pepper