Roasted Vegetable Couscous Salad

• 1 10 oz pkg plain couscous
• 1 med Eggplant, peeled and chopped into 1 inch cubes
• 2 Medium Red bell peppers, cut into 1 inch pieces
• 1/4 C Olive oil, divided
• 3 Cloves Garlic, minced
• 1/4 C Red wine vinegar
• 1/4 C Fresh basil, chopped
• 1/4 tsp Black pepper
• 1/2 C Feta cheese, crumbled

1. Prepare couscous according to package directions, except omit butter or olive oil. Set aside to cool.
2. Meanshile, heat oven to broil. In large bowl, toss eggplant and bell peppers with 2 Tbl olive oil and garlic until coated thoroughly. In a rimmed baking dihs. spread vegetables in one layer. Broil on top rack 4 to 6 minutes until eggplant is evenly golden brown, stirring frequently.
3. In large bowl, combine remaining 2 Tbl olie oil, vinegar, basil and black pepper. Add prepared couscous and roasted vegetables, tossing to coat evenly. Chill 2 hours or overnight. Stir in cheese just before serving.

couscous, eggplant, red bell peppers, olive oil, garlic, red wine vinegar, fresh basil, black pepper, feta cheese

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-couscous-salad-50047640 (may not work)