:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__09__2012-09-04-219681-skillet-suppers-eggplant-tomato-edit-12b4416b4d66440e940e388cf9d8b835.jpg?w=1200&resize=1200,0&ssl=1 "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 take care of in keeping 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
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1 3/4 cups low-sodium vegetable broth
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1 cup Israeli couscous
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Kosher salt and freshly ground black pepper
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3 tablespoons olive oil
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1 medium shallotthinly sliced (about 1/4 cup)
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1/2 teaspoon ground turmeric
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3 medium cloves garlicgrated with a Microplane or minced (about 1 tablespoon)
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1 big eggplantdiced (about 1 quart diced eggplant)
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8 plum tomatoescored and roughly chopped (about 3 cups chopped tomatoes)
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1 teaspoon scorching paprika
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1 teaspoon dried crimson chile flakes
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6 to eight picked basil leaveschopped
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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 type with salt and pepper, reducing heat to ship it to a unadorned simmer. Cowl, stirring typically, until the excess liquid is absorbed, about 8 to 10 minutes. Change to a bowl and put apart.
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Wipe out skillet and add olive oil. Heat over medium-high heat until shimmering. Add the shallots, turmeric, and a pinch of salt. Cook dinner dinner, stirring all the time 3 to 4 minutes, add the garlic and put together dinner until fragrant, about 1 minute longer.
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Add the eggplant, and put together dinner, stirring typically, 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 picket spoon or potato masher. Cowl, reduce heat to low, and put together dinner until the eggplants are cooked by the use of and the tomatoes have totally broken down, about 20 minutes. Season to type with salt and pepper.
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Stir throughout the couscous and allow it to absorb the excess liquid and warmth by the use of, 1 to 2 minutes longer. Take away from the heat and garnish with the basil leaves. Serve.
Explicit Instruments
Microplane