Recipe for Summer Vegetable Stir-Fry with Couscous 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup diced peeled eggplant
1/2 tsp salt
1/2 cup water
1 cup couscous
1/2 tbl canola oil
1/2 tbl red wine vinegar
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow crookneck squash
1 cup small broccoli florets
1 cup diced red bell pepper
1/2 cup diced red onion
2 x garlic cloves minced
4 tbl chopped fresh basil
2 tbl chopped fresh mint
Instructions:
Instructions: Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

Whisk 1 1/2 tablespoons oil and vinegar in small bowl.

Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes.

Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

This recipe yields 4 servings.

Description: "A complete vegetarian main course, with fresh herbs and Moroccan accents."

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