LENTIL COUSCOUS W/ VEGETABLE TAGINE

LENTIL COUSCOUS W/ VEGETABLE TAGINE image

Yield 4 servings

Number Of Ingredients 9

3 tbsp olive oil
1 med eggplant, peeled, cut into 1-inch pieces
1 med red onion, chopped
1 med zucchini, cut into 1-inch slices
1 can (15oz.) garbanzo beans, rinsed, drained
1 can (14.5 oz.) tomatoes, undrained, chopped
1 clove garlic, minced
1/2 tsp cinnamon
1 pkg (6.1 oz.) NEAR EAST Couscous Tomato Lentil

Steps:

1. In a large skillet, heat olive oil over medium heat. Add eggplant and onion; cook 4-5 minutes, stirring frequently, until slightly softened. 2. Stir in zucchini, garbanzo beans, tomatoes, garlic, and cinnamon; bring just to a boil. Cover and cook 5 minutes. 3. Meanwhile, in a medium saucepan, prepare couscous according to package directions. 4. Spoon prepared couscous onto serving platter, forming a large well in center with a 2-inch rim. Fill center with cooked vegetable mixture.