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Couscous Covered With Grilled Vegetables
1 green bell pepper plus 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, about 1 pound, cut into 1 inch slices
1 tablespoon olive oil
1 1/2 cups water
2 tablespoons snipped basil or oregano
2 teaspoons olive oil
1/2 teaspoon salt
1 cup couscous, uncooked
1/2 cup nasturtiums, cut into thin strips, optional
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 and sweet peppers for 8 to 10 minutes and 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. Sprinkle with nasturtiums.
Fluff couscous with a fork. Place on a serving platter and top with grilled vegetables.
Serves 6 to 8.
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Couscous Covered With Grilled Vegetables
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Category: Recipes
Prep Time: Cook Time: Total Time:
Couscous Covered With Grilled Vegetables
1 green bell pepper plus 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, about 1 pound, cut into 1 inch slices
1 tablespoon olive oil
1 1/2 cups water
2 tablespoons snipped basil or oregano
2 teaspoons olive oil
1/2 teaspoon salt
1 cup couscous, uncooked
1/2 cup nasturtiums, cut into thin strips, optional
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 and sweet peppers for 8 to 10 minutes and 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. Sprinkle with nasturtiums.
Fluff couscous with a fork. Place on a serving platter and top with grilled vegetables.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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