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Although many people think of it as a grain, couscous is really another form of pasta. It is made of coarsely ground durum wheat. These recipe from Morocco has many ingredients but the end result is appetizing!

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Eggplant is native to India. It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than 1500 CE. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. This recipe is absolutely delicious and will be new family favorite.

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