Harissa Eggplant Puree and Couscous
Ingredients
- 1/2 cup sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon harissa
- 2 tablespoons honey
- 1 teaspoon toasted ground cumin
- 2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out
- 2-3 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons scallions
- 2 tablespoons cilantro
- 2 cups couscous
- 2 tablespoons virgin olive oil
- 1/4 cup sliced scallions, green and white
- 1/3 cup dried currants
- 4 1/4 cups boiling water
- Salt and black pepper, to taste
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