Cumin-Scented Grilled Vegetable Couscous |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from The Vegetarian Grill by Andrea Chesman. It's very good, although I suggest using more cumin than the recipe calls for...probably 2 or 3 T instead of one. I end up throwing in extra veggies as well. 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:
1. Heat grill to medium-hot.
2. 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.
3. 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).
4. 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.
5. Cook couscous according to package instructions.
6. To serve, spoon vegetables over couscous.
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