| Serves: |
Makes 4 servings
|
Cooking Time:
|
10 minutes
|
A colourful addition to any dinner table. Chock full of vegetables and flavour! The couscous makes a great alternative to rice or pasta.
Ingredients:
| 1 |
eggplant (about 1 lb/500 g) cut in ½-inch (1 cm) cubes (skin on) |
1 |
| ½ tsp |
salt |
2 mL |
| 2 tbsp |
peanut oil |
25 mL |
| 1 |
large onion, chopped |
1 |
| 2 |
cloves garlic, chopped |
2 |
| 2 |
zucchini (about 1 lb/500 g), trimmed and sliced |
2 |
| 1 |
large sweet green pepper, sliced thinly |
1 |
| 1 |
large sweet yellow pepper, sliced thinly |
1 |
| 1 |
large carrot, chopped |
1 |
| 1 ¾ cups |
canned chopped tomatoes |
425 mL |
| ¾ cup |
blanched unsalted peanuts |
175 mL |
| ⅓ cup |
seedless raisins |
75 mL |
| 2 tbsp |
tomato paste |
25 mL |
| 1 tsp |
ground coriander |
5 mL |
| 1 ½ cups |
couscous |
375 mL |
| 2 tbsp |
chopped fresh coriander |
25 mL |
| |
freshly ground black pepper |
|
Directions:
Place eggplant in a bowl. Sprinkle with salt; toss to coat. Let stand for 10 minutes.
In large saucepan, heat oil over medium-high heat; cook onion and garlic for 2 to 3 minutes or until softened. Stir in eggplant, zucchini, peppers and carrot; cook for 10 minutes, stirring occasionally, or until softened.
Stir in tomatoes, peanuts, raisins, tomato paste and ground coriander. 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 1 ¾ 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.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
666
|
| Protein: |
21 g
|
| Total Fat: |
22 g total fat (of which 10g is monounsaturated)
|
| Carbohydrates: |
96 g
|
To view a PDF version of this recipe, click
here.