1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
1 quart cherry tomatoes (preferably on the vine)
2 bunches scallions, trimmed
1/2 cup olive oil
kosher salt and black pepper
Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)
Sat fat 2g
How to Make It
Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Spiced Chili Oil, for drizzling.
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