![Moroccan Lamb and Eggplant with Couscous Moroccan Lamb and Eggplant with Couscous](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3920801c-6e7a-469f-a8f6-d41e9fe89d74/Derivates/25227169-8cb5-4656-84ab-e485b17fe190.jpg)
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Ingredients
- 6 oz eggplant, diced (¾ in.)
- 2 tsp salt
Couscous and Lamb
- 8 oz couscous
- ½ oz mixed fresh herbs (parsley, cilantro)
- 3 garlic cloves
- 1 tsp salt
- ¼ tsp ground cumin
- 2 oz yellow onions, in pieces
- 1 tbsp harissa, plus extra to brush
- 20 oz ground lamb, broken into pieces
- 4 tbsp bread crumbs
- 1 large egg
- 20 oz water
- 10 oz chicken stock, low sodium
Eggplant
- 6 oz yellow onion, in pieces
- 1 garlic clove
- 1 tsp salt, to taste
- 1 tbsp oil
- 6 oz fresh tomatoes, diced
- 2 oz chicken stock, low sodium
- 1 heaping tbsp harissa
- ½ tsp ground cinnamon
- ⅛ tsp ground cumin
- chopped parsley, to garnish
- Nutrition
- per 1 portion
- Calories
- 2615 kJ / 625 kcal
- Protein
- 40 g
- Carbohydrates
- 58 g
- Fat
- 25 g
- Fiber
- 6 g
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