---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       1 tb Olive Oil
       1 tb Shallots or Scallions, chop
       2 tb Onions, finely chopped
     1/4 ts Turmeric
     1/4 ts Coriander, ground
       1 c  Eggplant, diced
       1 x  Salt
       1 x  Black Pepper, freshly groun
       1 c  Water
       1 c  Couscous, precooked
       1 tb Butter
       1 tb Lemon Juice, fresh
   Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander,
   eggplant, salt and pepper. Cook over medium-high heat, stirring, until
   wilted, but do not brown. Add the water, bring to a boil, add the couscous
   and blend well. Cover tightly, remove from the heat and let stand for 5
   minutes. Add the butter and lemon juice, stir and blend with a fork to
   separate the grains. Keep warm.
   From The Gazette, 91/10/23. Posted by James Lor.