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
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
