Couscous with Grilled Vegetables

Ingredients

• 1 cup grain couscous
• 2 medium zucchini
• 1 medium eggplant
• 1 large red bell peppers
• 1 large yellow bell pepper
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 0.25 cup parsley
• 0.25 cup mint
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Prepare the whole grain couscous according to package instructions, then fluff with a fork and set aside.
2. 2Preheat the grill to medium-high heat.
3. 3Slice zucchini and eggplant into 1/4 inch thick slices. Cut the bell peppers into wide strips.
4. 4Brush the vegetables lightly with 1 tablespoon of extra virgin olive oil.
5. 5Grill the vegetables in batches, turning once, until they have nice grill marks and are tender, about 4-5 minutes per side.
6. 6Whisk together the remaining extra virgin olive oil, lemon juice, minced garlic, chopped parsley, and mint to create a dressing.
7. 7Season the grilled vegetables with sea salt and black pepper.
8. 8Toss the cooked couscous with half of the dressing.
9. 9Arrange the grilled vegetables on top of the couscous.
10. 10Drizzle the remaining dressing over the vegetables.
11. 11Garnish with additional parsley and mint before serving.
12. 12Serve warm or at room temperature.