Char-Grilled Vegetable Couscous

• 1/4 cup vegetable or olive oil
• 3.5 oz pearl couscous
• 2 None chicken bouillon cubes, crushed
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 None eggplant, sliced into rounds
• 1 None yellow bell pepper, quartered lengthwise, deseeded, pith removed
• 3 None spring onions, thinly sliced
• 1 bunch spinach, thinly shredded

1. Heat 1 tbsp oil in a saucepan over medium heat. Add couscous and cook for 1 min, or until coated. Add crushed bouillon cubes and 2 cups water. Simmer for 5 mins, or until couscous is almost tender. Set aside, covered, for 10 mins. Fluff and separate grains with a fork then let cool. Toss with lemon juice.
2. Meanwhile, heat a grill pan over high heat. Combine remaining oil, garlic and cumin. Brush over both sides of eggplant slices and set aside for 5 mins. Working in batches, grill eggplant for 4 mins, or until soft. Slice.
3. Grill bell pepper, skin-side down, for 4 mins, or until skin blisters and blackens. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 mins. Peel then slice.
4. Add char-grilled vegetables, onions and spinach to couscous. Toss to combine. Serve.

vegetable, pearl couscous, chicken bouillon cubes, lemon juice, garlic, ground cumin, eggplant, yellow bell pepper, spring onions, spinach

Taken from recipes-plus.com/api/v2.0/recipes/24492 (may not work)