Login to Save Like

Ingredients

• 1 sm to medium eggplant cut 1 1/2" wedges
• 3 sm zucchini cut 1 1/2" chunks
•     Salt as needed
• 2 med onions each cut 4 wedges
• 2 med carrots - (to 3) cut 1" pcs
• 4 x sun-dry tomatoes (not packed in oil)
• 3 sm pattypan squash cut large chunks
• 1 x red bell pepper cored, seeded,
•     and cut into large chunks
• 6 ounce green beans trimmed, and
•     cut into thirds
• 3 lrg celery stalk with leaves cut 1" pcs
• 6 lrg garlic cloves
• 3 med ripe tomatoes cut 1" pcs
• 3 Tbsp. extra-virgin extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 c. basil leaves - (packed), minced
•     (or possibly 1 tspn dry basil)
• 1 Tbsp. fresh rosemary minced
•     (or possibly 1 tsp. dry rosemary)
• 1 Tbsp. fresh thyme minced
•     (or possibly 1 tsp. dry thyme)
• 1/2 tsp crumbled saffron threads
• 1/2 c. water
• 1 1/2 c. chicken broth
• 2 Tbsp. extra virgin olive oil
• 1 c. couscous
• 1/4 c. currants or possibly raisins
• 1/4 c. slivered almonds toasted

Description

Preheat Oven To 450 Degrees. In A Colander Toss The Eggplant And Zucchini With About 2 Tsp. Salt, And Let Drain For About 30 Min. In A Large Bowl, Combine Together The Remaining…

Cook Eat Share