Couscous à la Greque Recipe

Couscous à la Greque Recipe

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 4 large garlic cloves, chopped
  • 1 9-ounce package frozen artichoke hearts, thawed
  • 2 Japanese eggplants, trimmed, cut into 1/2-inch pieces
  • 1 zucchini, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 1/4 cups canned unsalted chicken broth
  • 1 1/4 teaspoons dried oregano, crumbled
  • 1/2 teaspoon dried thyme
  • 1 cup couscous
  • 3 ounces feta cheese, diced
  • 1 cup chopped seeded plum tomatoes
  • 1/3 cup chopped fresh mint
  1. Heat oil in heavy large pot or Dutch oven over high heat. Add next 6 ingredients and sauté until vegetables are just tender, about 12 minutes. Add broth, oregano and thyme and bring mixture to boil. Mix in couscous. Turn off heat; cover pot. Let stand 10 minutes.
  2. Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve.
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