Veggie Volley Bowl (Vegetable Couscous)

 Serves 6
1/6 of recipe
343.19 Calories per serving
Fat per serving: 5.49 g

Ingredients

2 tbsp - OLIVE OIL, salad or cooking
1 medium - ONION, RAW, 2.5'' dia
1 medium - ZUCCHINI W/SKIN, RAW
1 eggplant - RAW
2 cups - TOMATO, RED, RIPE, STEWED, canned
2 cups - CANNELLINI BEANS
10 oz - COUSCOUS, DRY, dry, yield

Directions

Best if stewed tomatoes have herbs and garlic.

Chop onion and cube eggplant.

Heat oil in a large saucepan or wok. Add chopped onion and cook at medium high heat until translucent, about 5 minutes. Add zucchini and eggplant and cook about 5 minutes more. Add tomatoes, including liquid, and beans to vegetable mixture and simmer until heated through, about 10 minutes. Meanwhile, prepare couscous according to directions on box. Remove vegetables from heat and serve over couscous, along with salad and bread.

Calories: 343.19 kcal
Total Fat: 5.49 g