Ratatouille Couscous

1. 1

   Bring broth to boil in small saucepan on medium-high heat; remove from heat.

2. 2

   Stir in couscous; cover.

3. 3

   Let stand 5 min.

4. 4

   Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min.

5. 5

   or until tender.

6. 6

   Stir in couscous along with the tomato and basil.

7. 7

   Reduce heat to low; cook 1 to 2 min.

8. 8

   or until heated through, stirring occasionally.

9. 9

   Stir in walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.