Summer Vegetable Stir-Fry with Couscous Recipe

Name: Summer Vegetable Stir-Fry with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced peeled eggplant; 1 1/2 teaspoons salt; 1 1/2 cups water; 1 cup couscous; 2 1/2 tablespoons canola oil; 2 1/2 tablespoons red wine vinegar; 1 cup diced peeled carrots; 1 cup diced zucchini; 1 cup diced yellow crookneck squash; 1 cup small broccoli florets; 1 cup diced red bell pepper; 1/2 cup diced red onion; 2 garlic cloves, minced; 4 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint; 2 tablespoons pine nuts, toasted

Servings: persons

2 cups diced peeled eggplant
1 1/2 teaspoons salt
1 1/2 cups water
1 cup couscous
2 1/2 tablespoons canola oil
2 1/2 tablespoons red wine vinegar
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow crookneck squash
1 cup small broccoli florets
1 cup diced red bell pepper
1/2 cup diced red onion
2 garlic cloves, minced
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted

1
Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes.
2
Rinse and drain eggplant.
3
Pat dry.
4
Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan.
5
Stir in couscous.
6
Remove from heat.
7
Cover; let stand 10 minutes.
8
Uncover; fluff with fork.
9
Whisk 1 1/2 tablespoons oil and vinegar in small bowl.
10
Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat.
11
Add eggplant and carrots; stir-fry 3 minutes.
12
Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes.
13
Add couscous and vinegar mixture; stir-fry 1 minute.
14
Stir in basil and mint.
15
Season with salt and pepper.
16
Sprinkle with pine nuts.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups diced peeled eggplant, 1 1/2 teaspoons salt, 1 1/2 cups water, 1 cup couscous, and more.

Yes, Summer Vegetable Stir-Fry with Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Stir-Fry with Couscous

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