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Couscous with Grilled Vegetables

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30 mins total
15 mins prep

Recipe Filed Under
Pasta, Vegetable, Tomato, Zucchini, Eggplant, Moroccan, Barbecue & Grilling, Easy, 30 Minute, Quick, Vegetarian, Healthy, Vegan, Side Dish, Salad, Summer, Cookout

Provided By: Elizabeth Karmel

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This simple and easy summer dish of grilled vegetables is served with quick-cooking couscous, but also tastes great over pasta.

Ingredients

Serves:

4 medium zucchini, each cut into 4 long slices

1 small radicchio, cut into quarters

1 medium eggplant, cut into 4 long slices

1 small bunch green onions, trimmed

1 pint small, ripe grape tomatoes, tossed in a bowl with a little oil

kosher salt

1 3/4 cups couscous (or 1 package)

1/2 teaspoon sea salt

1 tablespoon olive oil, plus additional for coating vegetables

2 tablespoons chopped fresh herbs, such as mint, basil or parsley

4 lemons lemons, cut into wedges

Directions

Lightly coat cut vegetables with oil. Sprinkle with salt.(Feel free to use any of your favorite summer vegetables instead of or in addition to those listed above).

Set tomatoes aside. One by one lay the other vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables. Cook 3 or 4 minutes or until well marked and tender. Remove from grill and transfer to a platter. The zucchini, radicchio and green onions should be done first; the eggplant will take a little longer.

When all the vegetables are done, place the tomatoes in a grill basket or directly on the cooking grate to mark and warm through, about 2 minutes. Place on the platter with the other vegetables and set aside.

Meanwhile, bring 2 cups of water to a boil, add salt and oil. Add couscous. Stir well and remove from heat. Let sit covered for 5 minutes. While couscous is sitting, chop all grilled vegetables except tomatoes and set aside. When couscous is done, fluff with a fork and transfer to a large serving bowl. Add all grilled veggies and chopped herbs and mix to distribute evenly. Serve warm or at room temperature with extra olive oil and lemon wedges.