Spiced Eggplant and Couscous

2 cups (400g) couscous
2 cups (500ml) boiling water
2 tablespoons olive oil
2 medium eggplants, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
300g can chickpeas, rinsed, drained
1 cup (230g) fresh dates, seeded, chopped
1/3 cup (50g) pine nuts, toasted
2 tablespoons fresh coriander leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh mint leaves


Honey Dressing:


2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon


Method:


1. Combine couscous and water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed. Separate couscous using a fork.
2. Combine half of the oil with eggplant, cumin and ground coriander in large bowl. Heat remaining oil in wok; stir-fry eggplant mixture, in batches, until brown and tender.
3. Return eggplant to wok with couscous, remaining ingredients and Honey Dressing; mix gently until combine.

Ayam Lemon Madu

From: LINI norrahah@ramgate.drb-hicom.com.my


Bahan2nya:
½ kilo ayam (dipotong kecil)
3 sudu besar kicap
2 sudu besar sos cili
2 biji lemon (ambil jus)
1 ½ sudu besar madu
1 sudu besar minyak sayuran
3 cm halia (dimayang halus)
3 ulas bawang putih (dicincang)
½ cawan susu cair
½ kiub ayam
1 sudu besar tepung jagung
1 ¼ mentega
Garam secukup rasa
Minyak menggoreng secukupnya


Cara menyediakannya:
1) Bersihkan ayam dan gaulkan dengan kicap, jus lemon, sedikit minyak sayuran serta madu, perapkan ½ jam.
2) Goreng ayam yg telah diperap tadi hingga garing. Tinggalkan sedikit minyak, tambahkan mentega. Tumiskan halia, bawang putih hingga naik baunya. Masukkan sos cili dan susu sejat. Biarkan mereneh dan masukkan garam secukup rasa.
3) Masukkan tepung jagung yg telah dibancuh dengan sedikit air. Apabila agak pekat sedikit, masukkan ayam yg telah digoreng. Kacaukan agar sama rata dan kuah sebati dengan ayam. Angkat dan hidangkan