Ingredients
- 1½ cups water
- 1 (15 oz.) can no-salt-added chickpeas, drained and rinsed
- 1 cup whole wheat couscous
- ¼ cup olive oil
- 2 bell peppers, chopped
- 1 large red onion, chopped
- 2 stalks celery, chopped
- 2 Tbsp. tomato paste
- ¼ tsp. red pepper flakes
- ¼ cup balsamic vinegar
- 2 tsp. brown sugar
- ¾ tsp. salt
- 1 cup low-sodium vegetable broth
- 1 small Italian eggplant, chopped
- ¼ cup pine nuts, toasted
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Instructions
- Bring water to a boil in a medium pot. Stir in the chickpeas and couscous, cover, and remove from the heat.
- Heat oil in a large, heavy-bottomed pot over medium-high heat. Sauté the peppers, onion, and celery until they start to brown (3-5 minutes).
- Reduce the heat to medium and stir in the tomato paste, red pepper flakes, vinegar, sugar, and salt. Cook, stirring often, until fragrant (2 minutes). Stir in the vegetable broth and eggplant and simmer until the eggplant is tender (10 minutes).
- Fluff the couscous mixture with a fork and divide into four portions. Top with the caponata and garnish with pine nuts.