Grilled Veggies over Couscous

• 1 green sweet pepper, stemmed seeded, and quartered
• 1 yellow sweet pepper, prepared as above
• 1 red onion, cut into 1/4-inch slices
• 4 roma tomatoes, cut in half
• 1 medium eggplant, cut into 1-inch slices (about 1 pound)
• 1 tablespoon olive oil
• 1 12 cups water
• 2 tablespoons basil or 2 tablespoons oregano
• 2 teaspoons olive oil
• 12 teaspoon salt
• 1 cup couscous, uncooked

1. Lightly brush peppers, onions, tomatoes and eggplant with the 1 Tbs.
2. olive oil.
3. Place all but tomatoes on the greased grill rack directly over med.
4. coals.
5. Place tomatoes in 2 foli pie plates, place on grill over coals.
6. Grill onion slices uncovered for 10-15 minutes, sweet peppers 8-10 minutes, and eggplant for about 8 minutes or until veggies are tender turning occasionally.
7. Grill tomatoes for 10-15 minutes or till heated through turning once.
8. Remove veggies from grill cut into bite sized pieces.
9. Meanwhile, bring water to boil in med.
10. pan.
11. Add basil or oregano, 2 teaspoons olive oil, and salt.
12. Add couscous.
13. remove from heat cover, let stand 5 minutes or till liquid is absorbed.
14. To serve fluff couscous with fork.
15. Spoon into serving platter, top with grilled veggies.

green sweet pepper, yellow sweet pepper, red onion, roma tomatoes, eggplant, olive oil, water, basil, olive oil, salt, couscous

Taken from www.food.com/recipe/grilled-veggies-over-couscous-181613 (may not work)