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Middle Eastern Roasted Eggplant with Couscous
RECIPETIN EATS20Ingredients
55Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium)
- 2 garlic cloves (crushed)
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. chilli flakes
- 1 tsp. paprika
- 1 lemon (medium)
- 4 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. salt
- 3/4 cup couscous
- 1/4 cup sultanas (or currants)
- 3/4 cup boiling water
- 1/4 cup green olives (roughly chopped)
- 1/4 cup flaked almonds (dry toasted on stove or in oven)
- 1/4 cup scallions (or spring onion, chopped)
- 1/4 cup chopped cilantro (coriander and mint, 1/4 cup together)
- black pepper
- 1/2 lemon
- 2 Tbsp. extra-virgin olive oil
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium910mg26% |
| Protein10g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber15g60% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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