Cumin-Scented Grilled Vegetable Couscous
Ready In: 35 mins
Serves: 4
Ingredients
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon fresh parsley, minced
- 1 onion, thickly sliced
- 1 green bell pepper, quartered
- 2 small zucchini, sliced 1/4 in thick
- 1 large eggplant, peeled and sliced 3/8 inch thick
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 1⁄2 cups tomatoes, diced
- 1 1⁄2 cups instant couscous
- salt and pepper
Directions
- Heat grill to medium-hot.
- In large bowl, combine olive oil, vinegar, garlic, cumin, and parsley. Add onion, pepper and zucchini and toss to coat. Brush the remaining marinade on eggplant.
- Grill the vegetables on vegetable grill cover or grill wok, turning occasionally, until well browned (10-15 minutes for the eggplant and onion;10 minutes for the pepper; 5 to 8 minutes for the zucchini).
- Combine grilled vegetables in sauce pan with chickpeas and tomatoes. Add a little water if tomatoes are not very juicy and season to taste with salt and pepper. Keep warm over low heat.
- Cook couscous according to package instructions.
- To serve, spoon vegetables over couscous.
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