Summer Vegetable Stir-Fry With Couscous

Summer Vegetable Stir-Fry With Couscous
Summer Vegetable Stir-Fry With Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

Directions

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry. 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. 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. This recipe yields 4 servings. Per serving: calories, 326; total fat, 12 g; saturated fat, 2 g; cholesterol, 0; fiber, 7 g.

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