Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Grilled Vegetables in Balsamic Tomato Sauce with Couscous

44 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Christopher O'Hearn
Recipe by  Christopher O'Hearn

“The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
  2. Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
  3. Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
  4. Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

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Reviews (44)

Rate This Recipe
Janet
39

Janet

This was wonderful!! I did make 2 substitutions, I replaced the egg plant with quartered button mushrooms and the broad bean with green pepper strips. I will definately make this again for a change of pace.

Samira
19

Samira

This is a great dish full of flavor. Wonderfully colorful too. I served this with Chicken Breast cubed up. On the side I had Berber Bread and Black Olives. Also served with my Moroccan Mint Tea. Reminds me of my Morocco.

LACEY PFEFFER
19

LACEY PFEFFER

If the vegetables were to be grilled on a regular grill instead of the stove then the recipe would be very good, however I thought the stove top didn’t do it justice.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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