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–+ servings

Eggplant & Chicken Couscous

A unique combination to savour.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Chicken / Poultry & Egg, Mediterranean
Servings 4 People

Ingredients
  

  • 2 tsp Curry Powder
  • 1 pc Clove Garlic Crushed
  • 1 pc Large Onion Chopped
  • 2 Tbsp Water
  • 1 pc Eggplant Diced
  • 425 g Can Salt Reduced Tomato Puree
  • 1 cup Cooked Skinless Chicken
  • 2 Tbsp Chopped Fresh Parsley
  • 3/4 cup Lowfat Yoghurt
  • 1 Tbsp Cornflour
  • 3 cup Cooked Couscous for serving

Instructions
 

  • Pre-cook the couscous.
  • Heat curry in a non-stick frying pan, add garlic, onion, water and cook for 2 minutes.
  • Add the eggplant and saute for 2 minutes or until softened. Add the tomato puree and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
  • Add the chicken, parsley, and combined yogurt and cornflour and stir until heated through.
  • Serve over couscous.

NUTRITIONAL INFO

Calories :287
Kilojoules :1202
Fat :8
Carbohydrate :25
Protein :28
Cholesterol :24
Sodium :475
Saturated Fat :1
Fiber :2
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