Easy and satisfying side dish. Serve with green beans and mashed chickpeas for a vegetarian light meal.
1 eggplant (small, cut inhalf lenghtwise and sliced)
1⁄2 onion (red or white)
1 bell pepper (small, red, cut into 1 inch slices)
1 zucchini (medium sized, sliced)
3 T olive oil
1⁄2 c couscous (cooked, measure dry weight)
- Toss vegetables with olive oil in a skillet and cook over a medium heat for 10-12 minutes, until golden brown and tender.
- Stir in cooked couscous and keep cooking for 2 more minutes.
Alternatively, grill vegetables or roast in the oven for 30-35 minutes at 375°F.