Couscous a la Greque

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Couscous a la Greque

 

1 tablespoon olive oil

1 red onion, chopped

4 large garlic cloves, chopped

1 9-ounce package frozen artichoke hearts, 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 1/4 cups canned unsalted 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.

Atuhor: com.amg.condenet.epi.source.domain.Source#[1]

Formatted by Chupa Babi: 03.08.09

 

Per serving; calories, 340; fat, 9 g; sodium, 299 mg; cholesterol, 19 mg

 

Warm pita bread would make a delicious accompaniment to this dish.

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