Title: Couscous stuffed eggplant
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 c  Raw coucous
      2 md Eggplants
      3 tb Olive oil
      3 ea Garlic cloves, minced
      5 bn Scallions, minced
      3 md Tomatoes, chopped
      4 tb Wheat germ
      2 tb Lemon juice
    1/4 c  Fresh parsley, minced
      1 ts Ground cumin
      1 ts Chili powder
    1/2 ts Turmeric
           Salt & pepper
 
  Prepare couscous by covering with twice as much boiling water &
  letting stand for 10 to 15 minutes.  Preheat oven to 375F.
  
  Cut stems off eggplants & cut in half.  Cut away pulp leaving 1/2"
  shell. Dice the pulp.  Heat olive oil plus 2 tb water in skillet.
  When hot, add eggplant & garlic & saute, covered till eggplant is
  tender.  Stir occasionally.  Add scallions & tomatoes & cook till
  they have softened a bit.  Add the rest of the ingredients, including
  the coucous.  Remove from heat.
  
  Fill each eggplant shell with the skillet mixture.  Bake for 35 to 40
  minutes.
  
  Nava Atlas, "Vegetariana"