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Categories:
green sweet pepper yellow sweet pepper red onion roma tomatoes eggplant olive oil water basil olive oil salt couscous
Viewed: 63 - Published at: 5 years agoIngredients
- 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 12 cups water
- 2 tablespoons basil or 2 tablespoons oregano
- 2 teaspoons olive oil
- 12 teaspoon salt
- 1 cup couscous, uncooked
Method
- 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.
- 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.
- 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.
- To serve fluff couscous with fork.
- Spoon into serving platter, top with grilled veggies.
