1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges |
3 small zucchini, cut into 1 1/2-inch chunks |
salt |
2 medium onions, each cut into 4 wedges |
2 to 3 medium carrots, cut into 1-inch pieces |
4 sun-dried tomatoes (not packed in oil) |
3 small pattypan squash, cut into large chunks |
1 red bell pepper, cored, seeded, and cut into large chunks |
6 ounces green beans, trimmed and cut into thirds |
3 large stalk celery with leaves, cut into 1-inch pieces |
6 large garlic cloves |
3 medium ripe, tomatoes, cut into 1-inch pieces |
3 tablespoons extra-virgin olive oil |
salt and pepper |
1/2 cup packed basil leaves, chopped or 1 teaspoon dried |
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried |
1 tablespoon fresh thyme, chopped or 1 teaspoon dried |
1/2 teaspoon crumbled saffron threads |
1/2 cup water |
1 1/2 cups chicken broth |
2 tablespoons olive oil |
1 cup couscous |
1/4 cup currants or raisins |
1/4 cup slivered almonds, toasted |
