Garden-Fresh Curry with Couscous

If you're looking for a delicious way to use up your garden veggies or latest harvest from your farmers' market visit, try this veggie curry featuring fresh-picked vegetables bathed in a garlicky coconut sauce and served over couscous.

Garden-Fresh Curry with Couscous

Serves 4

Ingredients:

• 2 tablespoons olive oil or coconut oil


• 1 onion, chopped


• 1 large red bell pepper, seeded, chopped


• 3 baby eggplants, ends trimmed, diced


• 2 medium zucchini, ends trimmed, diced


• 2 medium vine-ripe tomatoes, seeded, diced


• 3 garlic cloves, minced


• 1 heaping tablespoon minced fresh ginger

• Salt and freshly ground black pepper


• 1 (15-ounce) can coconut milk (shaken well before opening)


• 1/2 cup raisins or dried currants


• 2/3 cup shredded coconut


• 1/3 cup finely chopped fresh cilantro


• 1 cup whole wheat couscous


• 1-1/4 cups water or vegetable broth

Directions:

1. Heat oil in a large skillet over medium heat.


2. Add onion, pepper, eggplant, and zucchini and cook, stirring often, until onions are softened.


3. Stir in tomatoes, garlic, and ginger and cook, stirring often, for 1 to 2 minutes. Season with salt and pepper.


4. Stir in coconut milk, raisins or currants, and shredded coconut. Bring to a simmer. Reduce heat to medium-low and simmer for 5 minutes.


5. Meanwhile, in a medium saucepan over high heat, stir together couscous and water or broth. Bring to a boil. Cover pan and remove from heat. Let sit for 5 minutes.


6. Stir cilantro into curry mixture and serve over couscous.

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