Eggplant and Chicken Couscous

Eggplant and Chicken Couscous

A unique combination of eggplant and chicken.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 30 mins
(for pre-cooking chicken and couscous)

Yield: 4 x approx. 1-1/2 cup servings

High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 2 tsp curry powder
  • 1 clove garlic, crushed
  • 1 large onion, chopped
  • 2 Tbsp water
  • 1 eggplant, diced
  • 1 cup cooked skinless chicken
  • 2 Tbsp chopped fresh parsley
  • 3/4 cup low-fat plain yogurt
  • 3 cup cooked couscous, for serving
  • 15 oz reduced-sodium tomato puree
  • 1 Tbsp cornstarch


Heat curry powder in a non-stick skillet. Add garlic, onion, water and cook for 2 minutes.

Add the eggplant and saute for 2 minutes or until softened. Add the tomato puree and bring to a boil. Reduce heat and simmer for 10 minutes or until thickened.

Add the chicken, parsley, and combined yogurt and cornflour and stir until heated through.

Serve over couscous.