Summer Couscous Stew
Inspired by Seattle’s Capitol Hill neighborhood, its complex combination of various cultures, age groups, and lifestyles could only lend themselves to one perfect dish– a stew. It offers an ideal blend of fresh variety– exactly what this neighborhood is all about –to create a unique neighborhood flavor.
- Recipe Yield : Serves 6
Ingredients
- 1 box NEAR EAST® Roasted Garlic & Olive Oil Couscous
- 1/4 cup diced green zucchini
- 1/4 cup diced eggplant
- 1/4 cup diced Walla Walla onion (or similar sweet onion)
- 1 1/2 cup canned chopped tomatoes, with its juices, divided in half
- 3 tbs. virgin or extra virgin olive oil
- 1 1/4 cups vegetable broth
- 2 tbs. chopped basil
- Kosher salt to taste (1 tsp. suggested)
Preparation Steps
- Simmer the zucchini, eggplant, onion and one half of the tomatoes in the olive oil for 6 minutes on medium high heat, stir well.
- Add the couscous, contents of the Spice Sack and vegetable broth and simmer for 1 minute.
- Remove from heat and cover the pan with plastic wrap. Allow 5 minutes for the couscous to bloom.
- Fluff the couscous with a fork and add the remaining tomatoes, the juice and the basil.
- Serve warm as a stew, or chilled as a side.
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