Ingredients
4
large garlic cloves, chopped
1
9-ounce package frozen artichoke hearts, thawed
2
Japanese eggplants, trimmed, cut into 1/2-inch pieces
1
zucchini, cut into 1/2-inch pieces
1
red bell pepper, cut into 1/2-inch pieces
1
1/4 cups canned unsalted chicken broth
1
1/4 tsp dried oregano, crumbled
3
ounces feta cheese, diced
1
cup chopped seeded plum tomatoes
1/3
cup chopped fresh mint
Directions
1.
Heat oil in heavy large pot or Dutch oven over high heat. Add next 6 ingredients and sauté until vegetables are just tender, about 12 minutes. Add broth, oregano and thyme and bring mixture to boil. Mix in couscous. Turn off heat; cover pot. Let stand 10 minutes.
2.
Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve.
