Lebanese Pilaf

  • 2 cups bulgur wheat/2 cups boiling water
  • 3 cups cous cous/3 cups boiling water
  • 1/2 cup olive oil
  • 6 cups diced eggplant
  • 1 ½ tsp salt
  • 4 cups diced onion
  • 3 cups diced carrots
  • 2 TB chopped garlic
  • 1 ½ tsp black pepper
  • ¼ cup lemon juice
  • 2 tsp dried oregano
  • 2 TB chopped fresh mint
  • 3 TB chopped fresh parsley

Hearty and delicious!

Place bulgur in a medium bowl and pour over the boiling water, cover and let sit. Do the same with the cous cous in a separate bowl. Toss the eggplant with ¼ cup oil and roast in a preheated 400F oven until tender. In a medium pot, heat 2 TB oil and cook the onions until tender, add the carrots and cook until tender. Add garlic, salt and pepper. Combine the bulgur and the couscous in a large bowl. Fluff the grains, add the eggplant, the onion mixture, lemon juice, remaining 2 TB olive oil and the fresh herbs.

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