Couscous with Grilled Vegetables



2 small sweet potatoes, peeled and each cut into 4 long slices 4 medium zucchini, each cut into 4 long slices 1 small radicchio, cut into quarters 1 medium eggplant, cut into 4 long slices 1 small bunch green onions, trimmed 1 pint small, ripe grape tomatoes, tossed in a bowl with a little oil Olive oil Kosher salt 1 - 2 tablespoons chopped fresh herbs, such as mint, basil, or parsley, 4 lemons, cut into wedges 1 package or 1 ¾ cups couscous ½ teaspoon sea salt 1 tablespoon olive oil


Grilling Method: Direct/Medium Heat

Lightly coat cut vegetables on all sides with oil. Sprinkle with salt.

One by one lay the vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables. Cook 3 or 4 minutes or until well marked and tender. Remove from grill and transfer to a platter. The zucchini, radicchio and green onions should be done first; the eggplant will take a little longer and the sweet potatoes will be the last to cook through.

When all the vegetables are done, place the tomatoes onto the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables and set aside.

Meanwhile, bring 2 cups of water to a boil, add salt and oil. Add couscous. Stir well and remove from heat. Let sit covered for 5 minutes. While couscous is cooking, chop all grilled vegetables except tomatoes and set aside. When couscous is done, fluff with a fork and transfer to a large serving bowl. Add all grilled veggies and chopped herbs and mix to distribute evenly. Serve warm or at room temperature with extra olive oil and lemon wedges. (Note: If the couscous is a little bland, make a vinaigrette with balsamic vinegar and toss the couscous with grilled vegetables with the vinaigrette).

SidesElizabeth Karmel