Summer Vegetable Stir-Fry with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A complete vegetarian main course, with fresh herbs and Moroccan accents. 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:
1. Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
2. 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.
3. 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.
4. Per serving: calories, 326; total fat, 12 g; saturated fat, 2 g; cholesterol, 0; fiber, 7 g Nutritional analysis provided by Bon Appétit
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