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.
- Per serving: calories, 326; total fat, 12 g; saturated fat, 2 g; cholesterol, 0; fiber, 7 g Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.08 Kcal (1474 kJ) | ||
| Calories from fat | 108.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 19% | |
|---|---|---|---|
| Sodium | 921.91mg | 38% | |
| Potassium | 895.64mg | 19% | |
| Total Carbs | 50.68g | 17% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 114.5mg | 191% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 66.3mg | 368% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.41 Kcal (328 kJ) | ||
| Calories from fat | 24.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 19% | |
|---|---|---|---|
| Sodium | 205.32mg | 38% | |
| Potassium | 199.47mg | 19% | |
| Total Carbs | 11.29g | 17% | |
| Sugars | 1.79g | 32% | |
| Dietary Fiber | 1.87g | 34% | |
| Protein | 2.35g | 21% | |
| Vitamin C | 25.5mg | 191% | |
| Vitamin A | 0.4mg | 62% | |
| Iron | 14.8mg | 368% | |
| Calcium | 22.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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