Warm moroccan spiced couscous salad

Indulge in the exotic flavors of cumin, coriander, and cinnamon with this vibrant Moroccan spiced couscous salad. Perfect for a cozy, flavorful meal.

Ingredients:

• 2 teaspoon vegetable oil
• 1 1/2 cup sliced onion
• 2 cup cubed eggplant
• 2 tablespoon grated ginger
• 2 tablespoon chopped garlic
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoon sriracha or other hot sauce, or to taste
• 1 cup thinly sliced carrots
• 1 cup diced red pepper
• 1 cup israeli couscous
• 1 cup roughly chopped cilantro

Instructions:

1. Heat a large saucepan over medium heat. Pour in the vegetable oil and cook the onion, seasoning it with salt and pepper, until it becomes soft and starts to brown (around 5 minutes).
2. Introduce the eggplant to the onions in the saucepan. Mix them together, then cover and allow them to cook until the eggplant softens (approximately 3 minutes).
3. Incorporate the ginger and garlic, stirring until they caramelize. Sprinkle with salt and pepper according to your taste.
4. Combine the cinnamon, cumin, coriander, and sriracha, stirring to bring out the flavors of the spices.
5. Mix in the carrots, red pepper, and couscous. Ensure everything is well combined.
6. Pour in 2 cups of water and a pinch of salt. Cover and let it simmer for about 10 minutes or until the water is absorbed. Taste and adjust the seasoning as needed.
7. Fold in the cilantro and distribute the dish into individual bowls.

Summary:

• Calories: 976 kcal
• Fat: 12 g
• Protein: 30 g
• Carbs: 190 g
• Potassium: 1857 mg
• Magnesium: 168 mg