Grilled Veggies over Couscous Recipe

Name: Grilled Veggies over Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ cups water; 2 tablespoons basil or 2 tablespoons oregano; 2 teaspoons olive oil; ½ teaspoon salt; 1 cup couscous, uncooked

Servings: persons

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 ½ cups water
2 tablespoons basil or 2 tablespoons oregano
2 teaspoons olive oil
½ 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.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Veggies over Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Veggies over Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions