Mediterranean flavors galore. Grilled eggplant and tomatoes make a satisfying, super healthy topping for a bed of couscous.
1 green bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 red onion, cut into 1/4-inch slices
6 Roma tomatoes, cut in half
1 medium eggplant, cut into 1-inch slices
1 tablespoon olive oil
1 1/2 cup water
2 tablespoons snipped fresh basil (and/or oregano)
2 teaspoons olive oil
1/2 teaspoon salt
1 cup couscous, uncooked
Lightly brush green and yellow peppers, onion, tomatoes, and eggplant with the 1 tablespoon olive oil.
Place peppers, onion, and eggplant on greased grill rack of an uncovered grill directly over medium coals. Place tomatoes in 2 foil pie plates. Place pie plates on grill rack directly over coals.
Grill onion slices, uncovered, for 10 to 15 minutes; sweet peppers for 8 to 10 minutes; eggplant for about 8 minutes or until vegetables are tender, turning occasionally. Grill tomatoes for 10 to 15 minutes or until heated through, turning once. Remove vegetables from grill and cut into bite-size pieces.
Meanwhile, bring water to boiling in a medium saucepan. Add basil and/or oregano, the 2 teaspoons olive oil, and salt. Stir in couscous. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff couscous with a fork. Place on a serving platter and top with grilled vegetables.
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reviews & comments
September 20, 2011
Because of the super-dry conditions here in Texas I didn't get to grill the veggies for this recipe. Instead I pan roasted them in a 425 degree F oven. I think the end result was just as delicious! I used an Asian eggplant instead of a regular one. You can definitely adjust the quantity and types of veggies as desired. I used the larger couscous (more of a pasta-like bite to it).