1 tb Olive Oil

      1 tb Shallots or Scallions, chop

      2 tb Onions, finely chopped

    1/4 t  Turmeric

    1/4 t  Coriander, ground

      1 c  Eggplant, diced

      1 x  Salt

      1 x  Black Pepper, freshly groun

      1 c  Water

      1 c  Couscous, precooked

      1 tb Butter

      1 tb Lemon Juice, fresh

  Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander,
  eggplant, salt and pepper. Cook over medium-high heat, stirring, until
  wilted, but do not brown. Add the water, bring to a boil, add the couscous
  and blend well. Cover tightly, remove from the heat and let stand for 5
  minutes. Add the butter and lemon juice, stir and blend with a fork to
  separate the grains. Keep warm.
  From The Gazette, 91/10/23. Posted by James Lor.