Recipe: Roasted vegetable stew with couscous

ROASTED VEGETABLE STEW WITH COUSCOUS

Serves 6.

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

• 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 (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:

• 1 tbsp. olive oil

• Salt and freshly ground black pepper

• 2 c. quick-cooking couscous

Directions

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.

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:

Calories514Fat17 gSodium1,142 mg

Protein22 gCholesterol3 mgDietary fiber14 g