Provençal Vegetables with Israeli Couscous

Name: Provençal Vegetables with Israeli Couscous
Cuisine: French
Ingredients: ⅛ teaspoon cayenne pepper; 1 teaspoon salt; 3 cups hot cooked Israeli couscous; 2 tablespoons chopped fresh Italian parsley; 2 medium-size tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained; 1 teaspoon minced fresh thyme; 1 tablespoon chopped fresh basil; 2 small zucchini, cut into ½-inch cubes; 2 medium-size tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained; 1 red bell pepper, seeded and cut into ½-inch pieces; 2 garlic cloves, minced; 1 small eggplant, peeled and cut into ½-inch cubes; 1 medium-size onion, diced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

I especially like this flavorful vegetable mélange over Israeli couscous, but you may serve it over rice or quinoa if you prefer to make it gluten-free.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small eggplant

Europe
France
Stew
Vegan
Provence

Method

Heat the oil or water in a large saucepan over medium heat. Add the eggplant and onion, cover, and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook, stirring occasionally, until soft, about 5 minutes longer. Add the zucchini, tomatoes, parsley, basil, thyme, salt, and cayenne and cook, partially covered, until all of the vegetables are tender, about 20 minut