Summer Vegetable Stir-Fry with Couscous Recipe

Summer Vegetable Stir-Fry with Couscous Recipe

  • 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
  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.
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