Grilled Veggies over Couscous

A wonderful summer side dish

• Ready In: 35 mins
• Serves: 6-8

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.