Ratatouille Couscous

Ingredients

• 1 cup chicken broth 
• 0.7 cup couscous uncooked
• 1.5 cups eggplant chopped
• 2 Tbsp basil fresh chopped
• 2 cloves garlic minced
• 0.3 cup green onion 
• 2 Tbsp planters peanut oil 
• 1 medium tomatoes chopped
• 0.5 cup planters walnuts toasted chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover.
2. Let stand 5 min.
3. Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
4. Stir in walnuts.