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Grilled Eggplant And Red Pepper With Israeli Couscous

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Grilled Eggplant And Red Pepper With Israeli Couscous

Ingredients

  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons roasted tahini
  • 1 medium garlic clove, minced
  • 1 medium shallot, minced
  • 1/4 cup olive oil
  • 1 cup israeli couscous
  • 3 cups water
  • kosher salt
  • freshly ground black pepper
  • 1 medium eggplant (about 1 pound), trimmed and cut lengthwise into 1/4-inch-thick slices
  • 1 medium red bell pepper, cored, seeded, and quartered
  • 1/4 cup loosely packed fresh italian parsley leaves, coarsely chopped
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