Project Description

Ingredients:

  • 2 large yellow squash, cut lengthwise into 3/8-inch-thick slices

  • 1 large eggplant, cut crosswise into 3/8-inch-thick slices

  • 1/4 cup olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 small zucchini, diced

  • 1 1/2 cups chicken broth or water

  • 1 tablespoon butter or margarine

  • 1/2 teaspoon ground cumin

  • 1 cup quick-cooking couscous

  • 3 tablespoons golden raisins

  • 1 can (15 oz.) garbanzo beans, drained

  • 1/4 cup blanched slivered almonds, toasted

  • 1 tablespoon finely chopped cilantro

  • 1 tablespoon finely chopped mint

Instructions

Preheat broiler.

Brush both sides of squash and eggplant with oil. Broil vegetables about 3 inches from heat source for 8-12 minutes, or until tender and lightly browned, turning once. Arrange vegetables around rim of serving platter; sprinkle with salt and pepper.

In a saucepan over medium-high heat, combine zucchini, broth, butter and cumin; bring to a boil. Stir in couscous and raisins; remove from heat. Cover; let stand 5 minutes.

Add garbanzos, almonds, cilantro and mint to couscous mixture; toss with a fork until fluffy, then spoon in center of platter with grilled vegetables.

Variation: Cut two boneless, skinless, chicken breast halves into 1/2-inch cubes; add to broth. Cover and simmer 3 minutes or until chicken is cooked. Stir in zucchini, butter and cumin. Continue as directed. Serves 4.

Nutritional Information per Serving:

Calories 648, Protein 23 g, Carbohydrates 89 g, Fat 25 g, Calories from fat 34%, Cholesterol 8 g, Fiber 16 g, Folate 264 mcg, Sodium 731 mg