Summer Vegetable Stir-Fry with Couscous

Ingredients

• 1 cup yellow crookneck squash
• 2 ½ tablespoons red-wine vinegar
• 2 ½ tablespoons canola oil
• 1 cup small broccoli florets
• 2 tablespoons pine nuts
• 1 cup zucchini
• 1 ½ cups water
• + 9 more ingredients
• • 2 tablespoons fresh mint
  • 4 tablespoons fresh basil
  • 2 garlic cloves
  • ½ cup red onion
  • 1 cup carrots
  • 1 cup couscous
  • 1 ½ teaspoons salt
  • 2 cups eggplant
  • 1 cup red bell pepper

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork. Whisk 1 1/2 tablespoons oil...

View full recipe at Epicurious