Summer Vegetable Stir-Fry with Couscous

• 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.

eggplant, salt, water, couscous, canola oil, red wine vinegar, carrots, zucchini, broccoli florets, red bell pepper, red onion, garlic, fresh basil, fresh mint, pine nuts

Taken from www.epicurious.com/recipes/food/views/summer-vegetable-stir-fry-with-couscous-108447 (may not work)