Couscous with Peppers and Eggplant

I’m on a bright-hued vegetable kick and find myself stocking up on colorful bell peppers. Couscous isn’t eye-catching by itself, but it becomes deliciously irresistible when mixed with tender peppers and eggplant.
I’m on a bright-hued vegetable kick and find myself stocking up on colorful bell peppers. Couscous isn’t eye-catching by itself, but it becomes deliciously irresistible when mixed with tender peppers and eggplant.

Couscous with Peppers and Eggplant

Serves 4

Ingredients:

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  • 3 tablespoons olive oil
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  • 1 small red bell pepper, seeded, diced
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  • 1 small yellow bell pepper, seeded, diced
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  • 1 small eggplant, trimmed, diced
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  • 1 clove garlic, minced
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  • 1 cup diced marinated artichoke hearts (or pickled cauliflower, if you have it on hand)
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  • 1 cup couscous
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  • 1 cup vegetable broth
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  • Salt and freshly ground black pepper to taste
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  • Fresh basil leaves

Directions:

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  1. Heat oil, in a large skillet over medium heat.
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  3. Add peppers and eggplant. Cook, stirring often, until ingredients are tender.
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  5. Stir in garlic and cook, stirring, for 1 minute. Stir in artichoke hearts and cook until heated through.
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  7. While the vegetables are cooking, bring couscous and broth to a boil in a medium saucepan. Cover and remove from heat to sit for 5 to 10 minutes. Fluff with a fork.
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  9. Add couscous to vegetables and season with salt and pepper.
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  11. Serve hot, garnished with basil leaves.

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