Creamy Sun-Dried Tomato Couscous

• 2 tablespoons extra-virgin olive oil
• 1/2 small sweet onion, chopped
• 1 small Chinese eggplant, chopped
• 1/2 zucchini, chopped
• 2 ounces baby bella mushrooms, chopped
• salt and ground black pepper to taste
• 2 ounces sun-dried tomatoes packed in oil, drained
• 2 cloves garlic, chopped
• 2 teaspoons dried basil
• 1 1/2 cups vegetable stock
• 1 cup tri-colored pearl couscous
• 2 tablespoons sun-dried tomato oil
• 1 tablespoon shaved Parmesan cheese, or to taste

1. Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
2. Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
3. Stir tomato oil into couscous mixture and top with Parmesan cheese.

extravirgin olive oil, sweet onion, chinese eggplant, zucchini, bella mushrooms, salt, tomatoes, garlic, basil, vegetable stock, tricolored pearl couscous, tomato oil, parmesan cheese

Taken from www.allrecipes.com/recipe/256589/creamy-sun-dried-tomato-couscous/ (may not work)