Flatbreads With Eggplant

• 1 cup couscous
• 4 tbsp extra virgin olive oil, plus additional, for grilling vegetables
• 1 None eggplant, sliced crosswise
• 2 None zucchini, sliced into long thin strips
• 6 None plum tomatoes, halved croswise
• None None Sugar, for sprinkling
• 1 cup finely chopped flat-leaf parsley
• 1 cup chopped mint
• 3 None green onions, finely chopped
• 3 tbsp lemon juice
• None None Freshly ground black pepper to taste
• None None Flatbreads or flour tortillas

1. Pour 1 cup boiling water over couscous in a large heatproof bowl. Let stand for 10 mins. Fluff with a fork. Stir in 1/2 tsp salt and 1 tbsp of the olive oil. Cover and set aside to cool
2. Brush eggplant rounds with olive oil. Cook in a hot grill pan on high heat until deep golden-brown on both sides. Transfer to a plate and sprinkle with salt. Toss zucchini strips with a little oil and cook until lightly browned. Transfer to the plate and sprinkle with salt.
3. Meanwhile, drain tomatoes, cut-side down, while grilling vegetables. Dab with paper towels then brush with oil and sprinkle with a little sugar. Cook in oiled grill pan until charred on both sides. Transfer to the plate.
4. Mix parsley, mint, green onions, lemon juice, freshly ground black pepper to taste and 3 tbsp virgin olive oil with couscous. Layer flatbreads with couscous salad, eggplant, zucchini and tomatoes. Roll up and serve.

couscous, extra virgin olive oil, eggplant, zucchini, tomatoes, sugar, flatleaf parsley, mint, green onions, lemon juice, freshly ground black pepper, flatbreads

Taken from recipes-plus.com/api/v2.0/recipes/37133 (may not work)