Vegetables stir fry with couscous

Recipes










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Vegetable stir fry with couscous



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

preparation:

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.
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