Ingredients
1 cup uncooked couscous
1 zucchini (medium-sized)
1 red bell pepper
1 green bell pepper
1 cup cherry tomatoes (about 200g)
1 small eggplant
1 small red onion
2 tablespoons olive oil
2 lemons (1 for juice, 1 for zest)
3 garlic cloves (pressed or minced)
1/4 cup fresh parsley (chopped)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil (for vinaigrette)
Instructions
Preheat grill or grill pan to medium-high heat. Toss zucchini, bell peppers, red onion, and eggplant with 2 tablespoons olive oil.
Grill vegetables for 8-10 minutes, turning occasionally, until charred and tender. Set aside.
In a pot, bring 2 cups water to a boil. Add couscous, reduce heat to low, cover, and simmer for 12-15 minutes until fluffy. Fluff with a fork and stir in parsley, cumin, salt, and pepper.
For the vinaigrette: Whisk together lemon juice, lemon zest, minced garlic, and 1/4 cup olive oil until emulsified.
Toss couscous with grilled vegetables and half the vinaigrette (reserve the rest for drizzling). Serve at room temperature with fresh lemon wedges.
Notes
Substitute eggplant with mushrooms or portobello caps if unavailable.
Use a mandoline for even zucchini slices to ensure even grilling.
Store leftovers in an airtight container for up to 2 days (vegetables may soften further).
Add chickpeas or grilled chickpeas for extra protein.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg