Eggplant Couscous with Red Beans

1 cup couscous
1 cup water
1 Tbsp canola oil
1/2 tsp salt
1 medium eggplant, cut into 3/4 inch cubes
1 purple Bermuda onion, diced
1 red bell beeper, diced
2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 can pinto or red beans, rinsed and drained
1-2 tsp favorite curry powder or masala
Dash red pepper flakes
Palmful fresh cilantro leaves, minced

Prepare couscous by bringing water with oil and salt to a boil. Add couscous, stir, cover and remove from heat.

Meanwhile, sauté the eggplant in a bit of olive oil in a non-stick skillet until well browned. Don't stir too often so sides brown well. Set aside on a bowl. In same skillet, sauté red pepper and onion for about 6-8 minutes, until softened and beginning to brown. Add ginger, garlic and red pepper flakes, and cook another 2 minutes. Add the beans and curry powder and heat through.

Fluff the couscous and toss gently in a serving bowl with all the veggies. Top with cilantro.

Serve with Cool Herb Tsatsiki Aioli sauce.