Ingredients
2
cups diced peeled eggplant
2
1/2 tbsp red wine vinegar
1
cup diced peeled carrots
1
cup diced yellow crookneck squash
1
cup small broccoli florets
1
cup diced red bell pepper
4
tbsp chopped fresh basil
2
tbsp chopped fresh mint
2
tbsp pine nuts, toasted
Directions
1.
Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
2.
Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
3.
Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.
New-York Restaurants
