Caponata Couscous Salad

(WTNH) - Mother-daughter duo Betty Ann and Stephanie are back in the CT Style kitchen. 

Caponata Couscous Salad

Ingredients:
1 1/2 c. Israeli couscous
2 1/2 c. vegetable broth
1/2 c. olive oil
1 med. eggplant, diced
2 red bell peppers, diced
1 med. zucchini, diced
1 med. yellow squash, diced
1 pint cherry tomatoes, sliced in the Cuisinart
1 sweet onion, diced
2 large garlic cloves, minced
1/2 tsp.. hot curry powder
1/2 tsp medium hot chili powder
1/2 tsp cinnamon
1/2 c. raisins
1/2 c. toasted sunflower seeds
salt and pepper to taste
olive oil to drizzle on couscous
handful of basil, chiffonade

Bring the vegetable stock to a boil and add couscous. Bring to a simmer, cover and cook for about 15 minutes or until couscous is tender and liquid is absorbed. Place couscous in a large bowl to cool. Drizzle with a bit of olive oil to prevent sticking.

While couscous is cooking, add olive oil to large saute pan and begin to saute over medium heat the eggplant, peppers, onion and squash. Add garlic and continue to saute. In a small bowl mix together the curry powder, chili powder and cinnamon. Sprinkle over veggies in pan, along with a little salt and pepper. Continue to saute until veggies are tender. Stir in the raisins, cover pan and let plump for a few minutes. Add the veggies to the couscous. Let cool for a few minutes then add the tomatoes, basil and sunflower seeds.