Recipe information
Yield
4 Servings
Ingredients
2
cups diced peeled eggplant
1
1/2 teaspoons salt
1
1/2 cups water
1
cup couscous
2
1/2 tablespoons canola oil
2
1/2 tablespoons red wine vinegar
1
cup diced peeled carrots
1
cup diced zucchini
1
cup diced yellow crookneck squash
1
cup small broccoli florets
1
cup diced red bell pepper
1
/2 cup diced red onion
2
garlic cloves, minced
4
tablespoons chopped fresh basil
2
tablespoons chopped fresh mint
2
tablespoons pine nuts, toasted
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Preparation
Step 1
Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
Step 2
Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
Step 3
Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 326 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Dietary Fiber (g) 7