Cumin-Scented Grilled Vegetable Couscous

Ingredients

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon fresh parsley, minced
• 1 onion, thickly sliced
• 1 green bell pepper, quartered
• 2 small zucchini, sliced 1/4 in thick
• 1 large eggplant, peeled and sliced 3/8 inch thick

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 1/2 cups tomatoes, diced
• 1 1/2 cups instant couscous
• salt and pepper

Directions

1. 1

   Heat grill to medium-hot.

2. 2

   In large bowl, combine olive oil, vinegar, garlic, cumin, and parsley. Add onion, pepper and zucchini and toss to coat. Brush the remaining marinade on eggplant.

3. 3

   Grill the vegetables on vegetable grill cover or grill wok, turning occasionally, until well browned (10-15 minutes for the eggplant and onion;10 minutes for the pepper; 5 to 8 minutes for the zucchini).

4. 4

   Combine grilled vegetables in sauce pan with chickpeas and tomatoes. Add a little water if tomatoes are not very juicy and season to taste with salt and pepper. Keep warm over low heat.

5. 5

   Cook couscous according to package instructions.

6. 6

   To serve, spoon vegetables over couscous.