Instructions: 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.

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