Eggplant and Tomato Sauce With Israeli Couscous Recipe

このレシピに関する情報

Region	North Africa
Country	Morocco
Foods	shallot couscous tomato eggplant garlic plum tomato
Type	Pasta main dish

Moroccan cuisine is characterized by its unique flavors that fuse Mediterranean cuisine, medieval Arab cuisine, Berber cuisine, and Andalusian cuisine. Famous dishes include tagines with meat and vegetables, and dishes featuring a variety of distinctive spices. Moroccan cuisine, known for its delicate flavors, is popular among Japanese people as well.Couscous, a granular pasta made from durum wheat flour, is an essential staple in Morocco. Known for its fluffy texture, couscous is one of the representative ingredients of Moroccan cuisine.The use of turmeric and other spices in this recipe is a hallmark of Moroccan flavors. While it is common in Morocco to serve couscous with stews or sauces, this recipe combines everything for a quick and easy dinner. The couscous absorbs the extra juices and flavors from the sauce, resulting in a delightful dish.

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Ingredients (For 4 servings)

Ingredients

Ingredients	Amount
consomme soup external link*	3/4 cups
couscous external link	1 cup
Salt and freshly ground black pepper,	to taste
olive oil	3 tablespoons
medium shallot, thinly sliced	1 (1/4 cup)
turmeric external link	1/2 teaspoon
cloves garlic, grated or finely chopped	3
large eggplant, diced	1
8 plum tomatoes or 1 large regular tomato, cored and coarsely chopped	1 cup
hot paprika external link	1 teaspoon
basil, finely chopped	6-8 leaves

1. The original recipe uses vegetable broth. You can use granulated consomme or chicken broth according to your preference.

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Instructions

1. In a large frying pan (about 30cm in diameter), bring 1 1/4 cups of soup to a boil over high heat. Add the couscous, season with salt and pepper, reduce the heat to a simmer, and cover. Stir occasionally and cook until the liquid is absorbed, about 8-10 minutes. Transfer to a bowl and set aside.
2. Wipe the frying pan clean and add the olive oil. Heat over medium heat until shimmering. Add the shallot, turmeric, and a pinch of salt. Cook, stirring, for 3-4 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the eggplant and cook, stirring occasionally, until softened, about 3-4 minutes. Add the tomatoes, the remaining 1/2 cup of soup, paprika, and cayenne pepper. When the tomatoes start to soften, lightly break them up with a wooden spoon or potato masher. Cover, reduce the heat to low, and simmer until the eggplant is cooked through and the tomatoes have completely broken down, about 20 minutes. Season with salt and pepper to taste.
4. Add the couscous from step 1, allowing it to absorb any excess liquid, and warm through for another 1-2 minutes. Remove from heat, garnish with basil leaves, and serve.

Reference page (external link)

Eggplant and Tomato Sauce With Israeli Couscous Recipe / serious eats external link

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