Thursday, October 21, 2010

ROASTED EGGPLANT AND MUSHROOMS COUSCOUS

Serves: 5
Serving size: 1/2 Cup
WW points: 3 pts
Ingredients
1 Cup Whole Wheat Couscous
2 Cups Water
1/2 Cup Mushrooms (sliced)
1 Cup Chinese Eggplant (sliced)
1/2 Cup Grape Tomatoes (Halved)
1/4 Cup any Greens (Shredded)
1/4 Cup Onions (chopped)
1 Clove Garlic (minced)
4 Tbsp Fat Free Italian Dressing
1 tsp Italian herb blend
Pinch of Salt 
Dash of Black Pepper
Preparations for roasting
  1. Preheat oven to 350 F.
  2. Put mushrooms and eggplant on baking sheet in single layer.
  3. Sprinkle it with some salt and italian herb blend and spray with cooking spray.
  4. Bake for about 10 minutes, until tender.
  5. Remove from oven.
Preparations for couscous
  1. In a medium saucepan, boil water and salt.
  2. Once water is boiling, add Couscous. 
  3. Cover and remove pan from heat.
  4. After 10 minutes, remove the lid and fluff with fork.
Instructions
  1. In a hot pan, add some cumin seeds and spray with cooking spray.
  2. Once the seeds are crackling, add onions and garlic. Sauté until slightly brown.
  3. Add eggplant and mushrooms. Sauté until heated through.
  4. Remove pan from heat. Then add tomatoes and greens.
  5. Top it with prepared couscous. Let is stand for 5 minutes.
  6. Pour italian dressing on top and mix well.
  7. Serve warm.
Note
Nutritious and great side with the soups, casseroles, or pasta dish.
Please let me know how you feel about this recipe, by leaving me your valuable comments.


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