Recipe: Grilled Vegetables Over Couscous (using peppers, onion, tomatoes and eggplant)

GRILLED VEGETABLES OVER COUSCOUS

1 green bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 red onion, cut into 1/4-inch slices
6 Roma tomatoes, cut in half
1 medium eggplant (about 1 pound), cut into 1-inch slices
1 tablespoon olive oil
1 1/2 cups water
2 tablespoons snipped fresh basil (and/or oregano)
2 teaspoons olive oil
1/2 teaspoon salt
1 cup couscous, uncooked
1/2 cup (pesticide-free) nasturtiums, cut into thin strips (optional, for garnish)

Lightly brush green and yellow peppers, onion, tomatoes, and eggplant with the 1 tablespoon olive oil.

Place peppers, onion, and eggplant on greased grill rack of an uncovered grill directly over medium coals. Place tomatoes in 2 foil pie plates. Place pie plates on grill rack directly over coals.

Grill onion slices, uncovered, for 10 to 15 minutes; sweet peppers for 8 to 10 minutes; eggplant for about 8 minutes or until vegetables are tender, turning occasionally. Grill tomatoes for 10 to 15 minutes or until heated through, turning once. Remove vegetables from grill and cut into bite-size pieces.

Meanwhile, bring water to boiling in a medium saucepan. Add basil and/or oregano, the 2 teaspoons olive oil, and salt. Stir in couscous. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with nasturtiums, if using.

Fluff couscous with a fork. Place on a serving platter and top with grilled vegetables.

Makes 6 to 8 servings
Source: Better Homes and Gardens