Farmer's Market Stir-Fry and Couscous
Submitted by Sue Lowes on Jun 30, 2010

Mixture of fresh vegetables, herbs and couscous

Servings:
6

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
2 cups diced peeled eggplant
1&1/2 teaspoons salt, divided
1&1/2 cups water
1 cup couscous
2&1/2 tablespoons canola oil, divided
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow squash
1 cup small broccoli florets
1 cup diced red bell pepper
1/2 cup diced Noonday onion
2 garlic cloves, minced
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted

Directions:
Toss eggplant and 1 teaspoon salt in medium bowl. Let stand 30 minutes. Rinse and drain. Pat dry.

Bring 1&1/2 cups water and remaining 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover and let stand 10 minutes. Uncover, fluff with fork.

Whisk 1&1/2 tablespoons oil with vinegar in small bowl.

Heat remaining 1 tablespoon oil in wok in 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 to taste with salt and pepper. Sprinkle with pine nuts.

Cook's Notes:
This recipe should make you feel healthy!