Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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