Warm Couscous Salad with Stir-Fried Vegetables

1. Prepare the vegetables: Heat a large saute pan or wok on medium heat. Add oil and sweet potato, saute for 5 minutes while stirring, until lightly browned. Add onion, eggplant, peppers and garbanzo beans and stir fry for another 5 to 7 minutes, until soft.

2. For the dressing: Add the oil, lemon juice and balsamic vinegar to the vegetables. Season with salt and pepper, and mix. Cover and cook for 2 to 3 minutes. Turn off the heat and leave covered.

3. Prepare the couscous according to package directions without any spices, salt or pepper. Be sure to flake the couscous with a fork to separate the kernels.

4. Add the veggie mix (including all the juices) and parsley to the couscous. Mix well and adjust the seasoning, if needed.

Alternative cooking option: instead of stir frying the veggies, roast them all together in the oven. Organize the vegetables on an oven tray lined with parchment paper. Sprinkle a bit of olive oil and seasonings over them and roast for 20 minutes at 400 F.

Note: You can probably find packages of instant couscous in the foreign food section at large supermarkets or in a specialty grocery store. Just add boiling water and mix in a saucepan or in the microwave.