Summer Vegetable Stir-Fry With Couscous

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.