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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Warm pita bread would make a delicious accompaniment to this dish. Ingredients:
1 tablespoon olive oil |
1 red onion, chopped |
4 large garlic cloves, chopped |
1 9-ounce package frozen artichoke hearts, thawed |
2 japanese eggplants, trimmed, cut into 1/2-inch pieces |
1 zucchini, cut into 1/2-inch pieces |
1 red bell pepper, cut into 1/2-inch pieces |
1 1/4 cups canned unsalted chicken broth |
1 1/4 teaspoons dried oregano, crumbled |
1/2 teaspoon dried thyme |
1 cup couscous |
3 ounces feta cheese, diced |
1 cup chopped seeded plum tomatoes |
1/3 cup chopped fresh mint |
Directions:
1. Heat oil in heavy large pot or Dutch oven over high heat. Add next 6 ingredients and sauté until vegetables are just tender, about 12 minutes. Add broth, oregano and thyme and bring mixture to boil. Mix in couscous. Turn off heat; cover pot. Let stand 10 minutes.
2. Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve.
3. Per serving; calories, 340; fat, 9 g; sodium, 299 mg; cholesterol, 19 mg Nutritional analysis provided by Bon Appétit
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