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Israeli CousCous stuffed Eggplants


1 tsp turmeric
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
3-4 eggplants, cut into 1 cm slices
olive oil
1 cup cooked Israeli pearl couscous
a handful chopped mint
a handful chopped flat leaf parsley
a handful chopped coriander (cilantro)
1/2 cup raisins
1/2 cup slivered almonds
olive oil
lemon juice
salt and pepper to taste
Greek yoghurt to serve
sumac for garnish



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