Grilled Veggies over Couscous |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A wonderful summer side dish Ingredients:
1 green sweet pepper, stemmed seeded, and quartered |
1 yellow sweet pepper, prepared as above |
1 red onion, cut into 1/4-inch slices |
4 roma tomatoes, cut in half |
1 medium eggplant, cut into 1-inch slices (about 1 pound) |
1 tablespoon olive oil |
1 1/2 cups water |
2 tablespoons basil or 2 tablespoons oregano |
2 teaspoons olive oil |
1/2 teaspoon salt |
1 cup couscous, uncooked |
Directions:
1. Lightly brush peppers, onions, tomatoes and eggplant with the 1 Tbs. olive oil. Place all but tomatoes on the greased grill rack directly over med. coals. Place tomatoes in 2 foli pie plates, place on grill over coals.
2. Grill onion slices uncovered for 10-15 minutes, sweet peppers 8-10 minutes, and eggplant for about 8 minutes or until veggies are tender turning occasionally. Grill tomatoes for 10-15 minutes or till heated through turning once. Remove veggies from grill cut into bite sized pieces.
3. Meanwhile, bring water to boil in med. pan. Add basil or oregano, 2 teaspoons olive oil, and salt. Add couscous. remove from heat cover, let stand 5 minutes or till liquid is absorbed.
4. To serve fluff couscous with fork. Spoon into serving platter, top with grilled veggies.
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