Shrimp Couscous With Grilled Eggpant And Peppers

• 2 thick slices of eggplant
• 1/2 red bell pepper
• 4 large shrimp - peeled and cleaned
• 1 clove garlic - minced
• 1/4 cup whole wheat couscous
• 3/4 cup seafood stock
• 1 lemon
• 1 teaspoon fresh thyme
• 2 tablespoons olive oil
• 2 tablespoons toasted slivered almonds
• fresh black pepper
• 2 green onions - chopped

1. Heat the grill to med-high. Brush the eggplant and pepper with 1 tablespoons olive oil, squeeze juice from half the lemon over them, and spinkle them with salt. Grill them until they have a nice char but are not completely cooked. Bring them in and cut them into bite size pieces.
2. Heat the rest of the olive oil to medium, and add the garlic and shrimp. Cook until the shrimp are just pink but not completely cooked.
3. Add the stock and thyme, a couple of grinds of pepper, bring to a simmer, and add the couscous. Stir, turn off the heat and leave covered for 2-3 minutes.
4. Stir in the eggplant, peppers and juice from the other half of the lemon, as well as the green onion, and cover for an additional 2-3 minutes.
5. Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!

eggplant, red bell pepper, shrimp, garlic, whole wheat couscous, seafood stock, lemon, thyme, olive oil, almonds, fresh black pepper, green onions

Taken from food52.com/recipes/2493-shrimp-couscous-with-grilled-eggpant-and-peppers (may not work)