Eggplant and Chicken Couscous
A unique combination of eggplant and chicken.
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
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
- 15 oz 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.