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Summer Vegetable Stir-Fry with Couscous

3.5

(23)

A complete vegetarian main course, with fresh herbs and Moroccan accents.

Recipe information

  • Yield

    Makes 4 servings

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

  1. Step 1

    Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: calories
326; total fat
12 g; saturated fat
2 g; cholesterol
0; fiber
7 g
#### Nutritional analysis provided by Bon Appétit
TagsStir-FryCouscousPastaEggplantVegetableSummer SquashSquashBroccoli/BroccoliniBell PepperPine NutNutMainDinnerDairy FreeVegetarianVeganWokSummerBon Appétit
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