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Grilled Vegetables in Balsamic Tomato Sauce with CousCous

SUBMITTED BY: Christopher O'Hearn PHOTO BY: SunFlower

"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."
RECIPE RATING:
The reviewer gave this recipe 38 stars. This recipe average a 4 star rating.
Read Reviews (28)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1 red bell pepper
  • 1 zucchini
  • 1 small eggplant
  • 1 large sweet onion
  • 3/4 cup frozen broad beans
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 cup couscous
  • 1 cup vegetable stock

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

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2003 by SERRA_G
I was disappointed in this dish. The sauce was overwhelming and none of the vegtables... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2007 by Janet
This was wonderful!! I did make 2 substitutions, I replaced the egg plant with quartered... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by Samira
This is a great dish full of flavor. Wonderfully colorful too. I served this with Chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by Kendra
Very delicious! I prepared this meal for my vegetarian friend, but I liked the dish as much... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2007 by VeggieLovinHippie
This was pretty good. I would probably add some garlic or something more to flavour it but it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by HOTCOOKNO1
since i read the other reviews first, i cooked the vegetables shorter which helped keep the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by JGERA
This tasted like vegetables with balsamic vinegar on them, which is fine if that's what you... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by LACEY PFEFFER
If the vegetables were to be grilled on a regular grill instead of the stove then the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by Robert
Outstanding! ( I added minced garlic and fresh basil during simmering for a little more zip.) MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by Lauren