Recipe Contest Entry, Main Courses: Eggplant & Chicken......

Eggplant & Chicken Couscous

A unique combination to savour.
SERVES: 4 persons
PREPARATION TIME: 10 mins
COOKING TIME: 20 mins

INGREDIENTS

2 tsp curry powder
1 clove garlic, crushed
1 large onion, chopped
2 Tbsp water
1 eggplant, diced
425 g can salt reduced tomato puree
1 cup cooked skinless chicken
2 Tbsp chopped fresh parsley
3/4 cup lowfat yogurt
1 Tbsp cornflour
3 cup cooked couscous, for serving


PREPARATION & COOKING DIRECTIONS

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 INFORMATION

Calories: 287 cals
Kilojoules: 1,202 kJ
Fat: 8.0 g
Carbohydrates: 25.0 g
Protein: 28.0 g
Cholesterol: 24.0 mg
Sodium: 475 mg
Saturated Fat: 1.0 g
Fibre: 2.0 g
(per serving)

I eat this all the time but somtimes add more chicken for more protein