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COUSCOUS RATATOUILLE

COUSCOUS RATATOUILLE

Yields 4 servings

Ingredients

1  package (10 ounces) NEAR EAST Original Plain Couscous

3  teaspoons olive oil, divided

1  large green bell pepper, chopped into 1/2-inch pieces

1  small eggplant, peeled and chopped into 1/2-inch pieces (about 4 cups)

1  medium onion, chopped

2  cloves garlic, minced

1  can (14-1/2 ounces) chopped tomatoes, undrained

1  can (15 ounces) garbanzo beans, rinsed and drained

2  tablespoons chopped fresh basil

Instructions

  1. Prepare couscous according to package directions, adding 1 teaspoon of the olive oil and add green pepper when adding water.
  2. Meanwhile, in large non-stick skillet, heat remaining 2 teaspoons of olive oil over medium-high heat. Add eggplant, onion and garlic; cook 5 minutes, stirring frequently, or until eggplant is lightly browned.
  3. Stir in tomatoes. Cover; simmer over low heat 15 minutes, stirring once.
  4. Stir in garbanzo beans and basil. Cover; remove from heat. Let stand 5 minutes.
  5. Serve vegetable mixture over bed of couscous.

Serving Size: 1/4 recipe

Nutrition Information Per Serving

Calories: 460 

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 0 mg

Sodium: 200 mg

Total Carbohydrates: 87 grams

Dietary Fiber: 13 grams

Protein: 18 grams