RATATOUILLE COUSCOUS

Ratatouille Couscous image

Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.

Provided by My Food and Family

Categories Recipes

Time 26m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 9

Ingredients

1 cup chicken broth
2/3 cup couscous, uncooked
1-1/2 cups chopped eggplant
1/3 cup green onion slices
2 cloves garlic, minced
2 Tbsp. PLANTERS Peanut Oil
1 medium tomato, chopped
2 Tbsp. chopped fresh basil
1/2 cup chopped toasted walnuts

Steps:

Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
Stir in walnuts.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g