Grilled Mediterranean Vegetables with Couscous

search

Grilled Mediterranean Vegetables with Couscous

Cooking MethodGrilling

Ingredients

  • 2 baby or Japanese eggplants, ends trimmed, halved lengthwise
  • 2 small zucchini, ends trimmed, halved lengthwise
  • 2 small yellow squash, ends trimmed, halved lengthwise
  • 1 large red bell pepper, quartered
  • 1 large yellow bell pepper, quartered
  • 2 cloves garlic, minced (optional)
  • 2 to 3 tbsp olive oil
  • 14 1/2 ounces can vegetable broth
  • 1 cup couscous
  • salt
  • freshly
  • 1 tablespoon basil or rosemary

Instructions

Preheat grill. Brush both sides of eggplants, squash, and bell peppers with olive oil. Arrange vegetables on grill rack over medium-hot coals. Grill until tender, turning once, about 10-12 minutes. Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous, remove from heat. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. Season with salt and pepper to taste. Drizzle with more oil if desired.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window