22nd Harvest Week <> Oct. 12 - 18, 1998

Moroccan Veggie Couscous Wraps
serves 4

3 C diced eggplant
2 C diced bell pepper (red preferably)
2 C diced zucchini
1 C diced onion
1/2 C chopped fresh basil
2 tbsp. chopped fresh thyme
1/3 C tomato paste
1/4 C red wine vinegar
2 tbsp. olive oil
1 tbsp. minced garlic
2 C cooked couscous, warm
1 C goat cheese
2 tsp. herbes de Provence
Four 10- or 11-inch fresh flour tortillas
salt and pepper to taste

Preheat oven to 400 degrees. Combine tomato paste, vinegar, olive oil, thyme, garlic & herbes de Provence in a large bowl. Add eggplant, bell pepper, zucchini, and onion, 1/2 tsp. ea. salt and pepper, toss to coat. Spread veggie mixture in a 13x9x2 pan and bake until tender, about 45 min., stirring occasionally. Remove from oven. Add couscous and basil. Season w/additional salt and pepper to taste. Divide goat cheese among tortillas, spreading evenly, leaving 1" border around the edge. Divide veggie mixture evenly among the tortillas and wrap tightly like a burrito.

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