Couscous a la Greque

1 tablespoon olive oil
1 red onion, chopped
4 large garlic cloves, chopped
1 package frozen artichoke hearts, (9 ounces) thawed
2 japanese eggplants, trimmed, cut into 1/2-inch pieces
1 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1/4 cup broth
1-1/4 teaspoons dried oregano, crumbled
1/2 teaspoon dried thyme
1 cup couscous
3 ounces feta cheese, diced
1 cup chopped seeded plum tomatoes
1/3 cup chopped fresh mint

Heat oil in heavy large pot or Dutch oven over high heat. Add next 6 ingredients and sauté until vegetables are just tender, about 12 minutes. Add broth, oregano and thyme and bring mixture to boil. Mix in couscous. Turn off heat; cover pot. Let stand 10 minutes.

Season couscous with salt and pepper. Mix in feta cheese, chopped tomatoes and chopped mint and serve.

Serves 4.

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