Grilled Vegetables And Couscous
|Red onions||2 Large, cut into 1/2 inch-thick rings|
|Red bell peppers||2 , seeded and each cut into 6 pieces|
|Asparagus spears||12 , trimmed|
|Eggplant||1 , halved lengthwise and cut into 1/2-inch-thick slices|
|Low sodium vegetable broth||1 1⁄2 Cup (24 tbs)|
|Couscous||1 Cup (16 tbs)|
|Walnut||1⁄2 Cup (8 tbs), toasted and chopped|
|Dried oregano||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Balsamic vinegar||3 Tablespoon|
1 Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2 Place the vegetables, in batches if necessary, on the grill rack. Grill 5 inches from the heat, turning occasionally, until tender and evenly charred, about 8 minutes. Transfer each batch of vegetables to a plate.
3 Meanwhile, bring the broth to a boil in a small saucepan. Stir in the couscous, walnuts, oregano, salt, and pepper. Remove the saucepan from the heat; cover and let stand 5 minutes.
4 Fluff the couscous with a fork and divide among 4 plates. Top each serving with one-quarter of the vegetables; drizzle with the vinegar.