Vegetables in Balsamic Tomato Sauce with Couscous

[Guest guest]

Vegetables in Balsamic Tomato Sauce with Couscous

 

1 Tablespoon Olive Oil

1 Red Bell Pepper

1 Zucchini

1 Small Eggplant

1 Large Onion

1 (14.5 oz) Can Diced Tomatoes

2 Tablespoons Balsamic Vinegar

1 Cup Couscous

1 Cup Vegetable Stock

 

Cut pepper into strips about 1 1/2 inches long. Cut eggplant into 1/2

inch thick rounds then cut each round into 6 or 8 even chunks. Chop

onion into 8 portions. Slice zucchini thickly.

 

Heat large pan over high heat with olive oil. When it is very hot,

add all the vegetables. Press down to evenly brown. Stir occasionally

to prevent burning. Cook about 15 mins. until vegetables are browned

evenly and cooked through.

 

Stir in diced tomatoes and balsamic vinegar. Simmer for a few minutes

while preparing couscous.

 

Bring vegetable stock to a boil. Place couscous in glass bowl. Add

boiling stock and lift couscous occassionally to prevent stickling.

After couscous has softened (about 3 minutes), place it on serving

platter. Top with vegetables, and enjoy.

 

4 Servings

 

This is what I made for supper tonight. Hope you enjoy it as much as

I did ~ Cyndy