Tricolour Vegetables on a Bed of Couscous
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.
Ingredients:
- 1 eggplant (about 1 lb/500 g) cut in 1/2-inch (1 cm) cubes (skin on)
- 1/2 tsp salt 2 mL
- 2 tbsp peanut oil 25 mL
- 1 large onion, chopped 1
- 2 cloves garlic, chopped 2
- 2 zucchini (about 1 lb/500 g), trimmed and sliced 2
- 1 large, sweet green pepper, sliced thinly 1
- 1 large, sweet yellow pepper, sliced thinly 1
- 1 large carrot, chopped 1
- 1-3/4 cups canned chopped tomatoes 425 mL
- 3/4 cup blanched unsalted peanuts 175 mL
- 1/3 cup seedless raisins 75 mL
- 2 tbsp tomato paste 25 mL
- 1 tsp ground coriander 5 mL
- 1-1/2 cups couscous 375 mL
- 2 tbsp chopped fresh coriander 25 mL
- freshly ground black pepper
Directions:
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.
