Eggplant and Chicken Couscous

Eggplant and Chicken Couscous

A unique combination of eggplant and chicken.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (23 ratings made) Rate
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

  • 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
  • 428.57 g reduced-sodium tomato puree
  • 1 Tbsp cornstarch

Directions:

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.

Nutritional Info (per serving)

CALORIES 284 cals
Kilojoules 1,190 kJ
Fat 1.8 g
Saturated Fat 0.6 g
Cholesterol 22 mg
Sodium 375 mg
Carbohydrates 53.2 g
Fiber 8.5 g
Total Sugars 12.8 g
Protein 16.9 g
Calcium 140.0 mg
Note: A dash indicates no data is available.