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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2. Add peppers and eggplant. Cook, stirring often, until ingredients are tender.

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3. Stir in garlic and cook, stirring, for 1 minute. Stir in artichoke hearts and cook until heated through.

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4. 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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5. Add couscous to vegetables and season with salt and pepper.

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6. Serve hot, garnished with basil leaves.

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