Warm pita bread would make a delicious accompaniment to this dish.
Recipe information
Yield
Serves 4
Ingredients
1
tablespoon olive oil
1
red onion, chopped
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 teaspoons dried oregano, crumbled
1
/2 teaspoon dried thyme
1
cup couscous
3
ounces feta cheese, diced
1
cup chopped seeded plum tomatoes
1
/3 cup chopped fresh mint
Need to make a substitution?
Preparation
Step 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.
Step 2
Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve.
Nutrition Per Serving
Per serving; calories
340; fat
9 g; sodium
299 mg; cholesterol
19 mg
#### Nutritional analysis provided by Bon Appétit