Aubergine and Couscous salad

Name: Aubergine and Couscous salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Couscous - 1 cup cooked; Aubergine - 100g (sliced thinly); Sweet Red peper - 1/2 cup sliced; Green peper - 1/2 cup sliced; Onion - 1/2 cup sliced; Fresh ginger - 1tsp; Garlic - 1 clove chopped; Unsalted butter - 1 tbs; Ground cumin - 2tsp; Ground coriander - 2 tsp; Plain yoghurt low fat - 1/2 cup; Honey - 2 tbsp; Almonds chopped - around 10

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

Couscous - 1 cup cookedAubergine - 100g (sliced thinly)Sweet Red peper - 1/2 cup slicedGreen peper - 1/2 cup slicedOnion - 1/2 cup slicedFresh ginger - 1tspGarlic - 1 clove choppedUnsalted butter - 1 tbsGround cumin - 2tspGround coriander - 2 tspPlain yoghurt, low fat - 1/2 cupHoney - 2 tbspAlmonds, chopped - around 10

Directions

Heat butter in a pan. Add garlic, ginger, coriander and cumin to the butter. Stir making sure the garlic doesnt burn (tastes bitter). Add onions, pepers and aubergine. Reduce the heat to low-moderate and stir occasionally, making sure that the ingredients do not burn. You can also add bits of water which will help the aubergine to cook easier. Keep on heat untill the aubergine is cooked completely. Allow to cool slightly. Once cooled, mix with the prepared couscous. In a separate bowl combine the honey and youghurt dressing. Dish up salad, drizzle with dressing and top with chopped almonds - VIOLA!

Serving Size: 4 side servings

Number of Servings: 4

Recipe submitted by SparkPeople user HELESTI.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 160.6
Total Fat: 5.1 g
Cholesterol: 9.6 mg
Sodium: 25.7 mg
Total Carbs: 25.5 g
Dietary Fiber: 2.3 g
Protein: 4.6 g

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