2 green onions, thinly sliced
1 lb. lean ground turkey meat (or ground lamb, you lucky duck)
1 box pearled couscous
1 T. olive oil
3 cloves garlic, minced
3 tsp. cumin
1 tsp. ground coriander
½ tsp. cayenne pepper (omit if you can’t take the heat!)
½ tsp. cinnamon
½ tsp. ground cloves
Pepper, to taste
Handful of parsley, chopped
In a large bowl, toss and coat the eggplant in the olive oil and spices. In a large skillet, cook the eggplant – untouched – for 8 minutes over medium heat. Start the couscous and cook according to the instructions on the box.
I bet it’s been 8 minutes. Now you can flip the eggplant and cook for another 8, stirring as needed. Add some splashes of water if it’s sticking to the skillet or starting to burn. Meanwhile, in a separate skillet, brown the turkey meat and set aside.
After the eggplant has cooked, stir in the green onion, garlic, and a solid squeeze of lemon juice. Simmer for 5 minutes.
Add the turkey meat and half of the couscous into the eggplant mixture. (I say “half” because I’m not trying to bury 1,500 calories of couscous in here. Those little pearls add up! Add less, add more, or you could even serve the eggplant on top of the couscous like a little nest.) Sprinkle in some chopped parsley, to taste. Serve with a wedge of lemon for extra oomph.