Categories: Entree

Ingredients

• ROASTED VEGETABLE STEW
• 1 large red bell pepper, seeded and cut into 2-inch pieces
• 1 large green bell pepper, seeded and cut into 2-inch pieces
• 1 large eggplant, cut into 2-inch pieces
• 1 medium yellow squash, cut into 2-inch pieces
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 21/2 cups vegetable broth
• 1 28 oz. can diced tomatoes with their juice
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes
• COUSCOUS PILAF
• 11/2 cups vegetable broth
• 1 cup whole wheat couscous
• 1/4 cup golden raisins
• 1/4 cup chopped toasted pecans
• 1/4 cup chopped parsley, plus additional for garnish

Directions

1. Preheat oven to 425°F.

2. In a large bowl, toss bell peppers, eggplant, and squash with olive oil. Sprinkle in salt and pepper. Stir to combine. Pour vegetables onto a tray and spread out in one layer. Roast the vegetables for 25 minutes or until tender.

3. In a large saucepan, combine 2½ cups broth, tomatoes, cumin, and crushed red pepper flakes. Bring to a boil over high heat.

4. Add in roasted vegetables and reduce heat to medium. Simmer uncovered for 5 minutes.

5. For couscous pilaf: In a medium saucepan, bring 1½ cups broth to a boil. Add couscous and raisins. Stir to combine, then remove from heat. Let couscous stand, covered, for 5 minutes. Stir in pecans and parsley.

6. To serve, spoon about ½ cup of couscous into a shallow bowl and top with the vegetable stew. Garnish with fresh parsley and serve.

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