Tricolour Vegetables on a Bed of Couscous
A colourful addition to any dinner table full of vegetables and flavour! The couscous makes a great alternative to rice or pasta.
- Cooking time: 10 minutes
- Serves: Makes 4 servings
Ingredients
Vegetables
| 1 eggplant (about 1 lb/500 g) cut into ½-inch (1-cm) cubes (skin on) |
| ½ tsp (2 mL) salt |
| 2 tbsp (30 mL) peanut oil |
| 1 large onion, chopped |
| 2 garlic cloves, chopped |
| 2 zucchini (about 1 lb/500 g), trimmed and sliced |
| 1 green pepper, thinly sliced |
| 1 yellow pepper, thinly sliced |
| 1 carrot, chopped |
| 1¾ cups (425 mL) canned tomatoes, chopped |
| ¾ cup (175 mL) unsalted peanuts |
| ⅓ cup (75 mL) seedless raisins |
| 2 tbsp (30 mL) tomato paste |
| 1 tsp (5 mL) ground coriander |
| 1½ cups (375 mL) couscous |
| 2 tbsp (30 mL) fresh coriander, chopped |
| freshly ground black pepper |
Directions
Place chopped eggplant in a bowl. Sprinkle with salt and toss to coat. Let stand for 10 minutes.
In a large saucepan, heat oil over medium-high heat. Cook onion and garlic for 2 to 3 minutes, or until softened. Add eggplant, zucchini, peppers and carrot; cook for 10 minutes, stirring occasionally, or until softened.
Stir in tomatoes, peanuts, raisins, tomato paste and ground coriander, and 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 1¾ 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 and pepper, to taste. Serve vegetable mixture over couscous.
Nutrition
Per serving: 667 calories, 21 g protein, 22 g fat, 96 g carbohydrates
