Eggplant and Tomato Sauce With Israeli Couscous Recipe

Ingredients

• 1 3/4 cups low-sodium vegetable broth
• 1 cup Israeli couscous
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium shallot, thinly sliced (about 1/4 cup)
• ½ teaspoon ground turmeric
• 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)
• 1 large eggplant, diced (about 1 quart diced egg plant)
• 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
• 1 teaspoon hot paprika
• 1 teaspoon dried red chili flakes
• 6 to 8 picked basil leaves, chopped

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