Couscous With Eggplant (Aubergine)

Fantastic! I scaled this down to 1 serving since I'm the only one at home who likes eggplant. I didn't have shallots so I used a total of 1 tablespoon of onions. I also used 1/2 cup water and peppered the final product generously. This is the first time I've used couscous, and I definitely will make this again!

I hate to give this kind of rating and seldom do but the first time ever, I followed the recipe exactly as stated and we totally disliked it. I tried to salvage the dryness and lack of taste by adding balsamic vinegar (lots!) which helped things but didn't rectify it. I keep going over the recipe in my mind to see where I may have forgotten a step...but I didn't. Wanted to love this one (and had an eggplant to use) but just didn't.

This is yummy. The eggplant part freezes well, too! When you are ready to serve, all you have to do is make the couscous!

Great couscous. Very easy to make and a good way to hide eggplant for those who might think they don't like it. I peeled the eggplant before frying it in the saucepan. The spices and lemon go well together. I think we will be making this a lot, with or without the eggplant.

Wow! Delicate flavor. Needed to salt and pepper generously. Had no Turmeric so I used Curry powder instead. Used shallots only, no onion. I was glad no one else in the house likes eggplant. I had pleanty left over.