This combination of sweet tasting vegetables, tart tomato, and excellent quality balsamic pairs perfectly with simple, protein rich couscous. This dish will be great for dinner or lunch the next day.
1 red bell pepper
1 sweet onion
1 small eggplant
2 tablespoons balsamic vinegar from Santa Fe Olive Oil & Balsamic Company… We suggest our 25 Star Traditional
2 tablespoons of olive oil
3/4 cup frozen broad beans
1 (14.5 oz) can of diced tomatoes
1 cup vegetable stock
1 cup couscous
Remove the seeds from the bell pepper, and chop the pepper into strips.
Cut the eggplant into rounds about 1/3 to 1/2 inch thick, and cut each round into chunks.
Peel the onion, and chop into 8 portions.
Trim the zucchini, and cut into thick slices.
Heat the grill pan over a high heat with a generous amount of olive oil. When the pan is very hot, add all of the vegetables. You can press down occasionally to make grill lines.Be sure to turn the veggies occasionally to prevent burning.
Grilling will take about 15 minutes… or grill until the vegetables are evenly browned to your liking.
Add the broad beans into the veggies and stir..
Add the chopped tomatoes, and your balsamic vinegar. Simmer this for a few minutes while you prepare the couscous.
Boil the vegetable stock and when it is boiling pour the couscous in. Let this boil for a few minutes and then turn off and cover. Keep lifting and stir with a fork occasionally to prevent it from sticking. Place the couscous in a large bowl or serving platter, and serve the vegetables on top. Viola! Bon appetite.