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Grilled Vegetables And Couscous

fast.cook's picture
Ingredients
  Red onions 2 Large, cut into 1/2 inch-thick rings
  Zucchini 2
  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
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Balsamic vinegar 3 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Vegetable

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