Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Raw coucous
2 md Eggplants
3 tb Olive oil
3 ea Garlic cloves, minced
5 bn Scallions, minced
3 md Tomatoes, chopped
4 tb Wheat germ
2 tb Lemon juice
1/4 c Fresh parsley, minced
1 ts Ground cumin
1 ts Chili powder
1/2 ts Turmeric
Salt pepper

Prepare couscous by covering with twice as much boiling water
letting stand for 10 to 15 minutes. Preheat oven to 375F.

Cut stems off eggplants cut in half. Cut away pulp leaving 1/2"
shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet.
When hot, add eggplant garlic saute, covered till eggplant is
tender. Stir occasionally. Add scallions tomatoes cook till they
have softened a bit. Add the rest of the ingredients, including the
coucous. Remove from heat.

Fill each eggplant shell with the skillet mixture. Bake for 35 to 40
minutes.

Nava Atlas, "Vegetariana"

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