Recipe by Christopher O'Hearn
"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."
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red bell pepper
frozen broad beans
1 (14.5 ounce) can
This was wonderful!! I did make 2 substitutions, I replaced the egg plant with quartered button mushrooms and the broad bean with green pepper strips. I will definately make this again for a change of pace.
If the vegetables were to be grilled on a regular grill instead of the stove then the recipe would be very good, however I thought the stove top didn’t do it justice.
This is a great dish full of flavor. Wonderfully colorful too. I served this with Chicken Breast cubed up. On the side I had Berber Bread and Black Olives. Also served with my Moroccan Mint Tea. Reminds me of my Morocco.
I was disappointed in this dish. The sauce was overwhelming and none of the vegtables retained an individual flavor or texture.
Very delicious! I prepared this meal for my vegetarian friend, but I liked the dish as much as her. Great sauce, wonderful taste combinations. Pretty easy to make.
Outstanding! ( I added minced garlic and fresh basil during simmering for a little more zip.)
since i read the other reviews first, i cooked the vegetables shorter which helped keep the flavors, yet there were still "grill lines" - also I used just a few table spoons of flavorful tomato sauce instead of a can of plain tomatoes - that with the balsamic made a nice sauce. this definitely goes well with couscous, which i cooked in water (healthier) and still tasted great.
This tasted like vegetables with balsamic vinegar on them, which is fine if that's what you want. I probably won't make it again though. I also realized I don't like couscous very much, which certainly sways my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetables in Balsamic Tomato Sauce with Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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