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



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


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.


Per serving: 667 calories, 21 g protein, 22 g fat, 96 g carbohydrates