Ingredients: 1 cup chicken broth 2/3 cup couscous 1-1/2 cups chopped eggplant 1/3 cup sliced green onions 2 cloves garlic, minced 2 Tbsp. PLANTERS Peanut Oil 1 medium tomato, chopped 2 Tbsp. chopped fresh basil leaves 1/2 cup PLANTERS Walnuts, toasted, chopped Total time: 25 min Directions:1. Heat broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 minutes. 2. Cook and stir eggplant, green onions and garlic in oil in large skillet on medium-high heat until tender, about 5 to 7 minutes. Stir in prepared couscous, tomato and basil. Cook on low heat 1 to 2 minutes or until thoroughly heated. 3. Toss mixture with walnuts before serving. |