Contributed by: News Canada
(NC) - Whether entertaining or planning a family dinner, consider adding this colourful and healthy dish to the menu. It's chock full of seasonal vegetables, flavour and protein, and makes a great alternative to rice or pasta.
Place eggplant in a bowl. Sprinkle with salt; toss to coat. Let stand for 10 minutes.
In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 to 3 minutes or until softened. Stir in eggplant, zucchini, peppers and carrot; cook for 10 minutes, stirring occasionally, or until softened. Stir in tomatoes, peanuts, raisins, tomato paste and coriander. Bring to a boil.
Reduce heat to medium-low; cook uncovered for 10 minutes or until vegetables are tender and mixture is slightly thickened. Meanwhile, in another saucepan bring 1-3/4 cups (425 mL) cups water to a boil. Remove from heat. Stir in couscous, cover and let stand for 5 minutes or until water is absorbed. Fluff with a fork. Stir in coriander. Season vegetable mixture with pepper to taste.
Serve over bed of couscous.
Serving Size: Makes 4 servings
Nutritional Information: Per Serving: 666 calories; 21 g protein; 22 g total fat (of which 10 g is monounsaturated); 96 g carbohydrates.
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