ROASTED VEGETABLE STEW WITH COUSCOUS
For the stew:
8 carrots, peeled and cut into 1- in. chunks
2 medium leeks, cleaned, white and light green part only, finely chopped
1 medium eggplant, peeled and cut into 11/2-inch chunks
4 yellow squash, cut into 1-in. chunks
1/2 lb. baby Brussels sprouts, halved
3 tbsp. olive oil
4 c. chicken or vegetable broth, divided
1 tsp. finely chopped fresh thyme leaves or 1/2 tsp. dried thyme leaves
Salt and freshly ground back pepper
6 cloves garlic, minced
1 c. peeled and diced tomatoes
1 (15-oz.) can garbanzo beans (about 11/2 c.), drained and rinsed
1 c. pitted and chopped Kalamata olives
1/3 c. finely chopped parsley
1/4 c. freshly grated Parmesan cheese, for garnish
For the couscous:
3 c. chicken or vegetable stock, water or combination of both
1 tbsp. olive oil
Salt and freshly ground black pepper
2 c. quick-cooking couscous
Preheat the oven to 400 degrees. In a large metal roasting pan combine the carrots, leeks, eggplant, squash and Brussels sprouts with the olive oil and 1 cup of broth. Add the thyme, salt and black pepper and mix well, making sure to coat all the vegetables evenly.
Place the roasting pan in the oven and roast for 30 minutes, turning the vegetables occasionally. Add another cup of broth, the garlic and tomatoes to the pan and continue roasting for another 30 minutes, or until the vegetables are very tender. Stir the ingredients around every 15 minutes.
Add the remaining 2 cups of stock to the vegetable mixture to make a stewlike consistency, along with the garbanzo beans, olives and parsley, and mix to combine. Taste for seasoning.
Meanwhile, to prepare the couscous, bring the chicken stock or water to a boil in a medium pan. Add the oil, salt and pepper, and stir in the couscous. Cover the pan tightly, remove from the heat and let it sit for 5 minutes. Uncover and fluff the couscous with a fork.
To serve, spoon the warm couscous into a serving bowl or shallow platter or bowls. Top with the vegetable stew, garnish with the Parmesan cheese and serve immediately.
Nutrition information per serving:
Calories 514 Fat 17 g Sodium 1,142 mg
Carbohydrates 75 g Saturated fat 3 g Calcium 223 mg
Protein 22 g Cholesterol 3 mg Dietary fiber 14 g
Diabetic exchanges per serving: 5 bread/starch, 1 medium-fat meat, 21/2 fat.