Eggplant and Tomato Sauce With Israeli Couscous Recipe
Turmeric and one other spices used on this recipe are notably Moroccan, and, whereas in Morocco it’s typical to serve the couscous alongside the stew or sauce, I chosen to stir all of it collectively to keep up in step with this quick and easy dinners column—and it turned out good. The couscous had a chance to absorb the extra sauce and style.
Eggplant and Tomato Sauce With Israeli Couscous Recipe
Prepare dinner dinner Mode
(Maintain show awake)
-
1 3/4 cups low-sodium vegetable broth
-
1 cup Israeli couscous
-
Kosher salt and freshly ground black pepper
-
3 tablespoons olive oil
-
1 medium shallotthinly sliced (about 1/4 cup)
-
1/2 teaspoon ground turmeric
-
3 medium cloves garlicgrated with a Microplane or minced (about 1 tablespoon)
-
1 large eggplantdiced (about 1 quart diced eggplant)
-
8 plum tomatoescored and roughly chopped (about 3 cups chopped tomatoes)
-
1 teaspoon scorching paprika
-
1 teaspoon dried pink chile flakes
-
6 to eight picked basil leaveschopped
-
Heat 1 1⁄4 cups of the broth in a 12-inch skillet over extreme heat until it reaches a boil. Stir throughout the couscous and season to model with salt and pepper, lowering heat to ship it to a unadorned simmer. Cowl, stirring usually, until the excess liquid is absorbed, about 8 to 10 minutes. Swap to a bowl and put apart.
-
Wipe out skillet and add olive oil. Heat over medium-high heat until shimmering. Add the shallots, turmeric, and a pinch of salt. Prepare dinner dinner, stirring all the time 3 to 4 minutes, add the garlic and cook dinner dinner until fragrant, about 1 minute longer.
-
Add the eggplant, and cook dinner dinner, stirring usually, until it begins to soften, 3 to 4 minutes. Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes. As quickly because the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cowl, reduce heat to low, and cook dinner dinner until the eggplants are cooked through and the tomatoes have absolutely broken down, about 20 minutes. Season to model with salt and pepper.
-
Stir throughout the couscous and allow it to absorb the excess liquid and warmth through, 1 to 2 minutes longer. Take away from the heat and garnish with the basil leaves. Serve.
Specific Gear
Microplane
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110322-143436-somali-sambusas-d43b62f93e53409b9575031baf8ad00b.jpg?w=1200&resize=1200,0&ssl=1 "Somali Sambusas Recipe | Put together dinner the E book")
:max_bytes(150000):strip_icc()/20240503-SEA-PeanutSauce-MelatiCitrawireja-10-1a884405c52f48208ea199e9fd2ed98d.jpg?w=1200&resize=1200,0&ssl=1 "Indonesian Peanut Sauce Recipe")
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__07__20130729-261058-merguez-grilled-9df906715c0c4ce0864abb3d4331bcd5.jpg?w=1200&resize=1200,0&ssl=1 "Do-it-yourself Merguez Sausage Recipe")