Step 1

Bring water to a boil over medium heat, in a large pot.

Step 2

Add a drizzle of olive oil and pinch of salt to the water.

Step 3

Add couscous to boiling water. Stir and cover pot. Remove from heat and set aside.

Step 4

In a small saucepan, heat a drizzle of olive oil over medium heat.

Step 5

Add shallots and cook until slightly browned.

Step 6

Add orange juice, and bring to a boil. Reduce heat and simmer until reduced by about 1/3 (approximately 10 minutes).

Step 7

Stir in 3 tbsp of the balsamic vinegar. Season with salt and pepper. Set aside.

Step 8

Preheat grill.

Step 9

Slice red bell peppers and onions into 1" thick strips.

Step 10

Combine all veggies in a large mixing bowl. Drizzle with olive oil and the remaining balsamic vinegar. Toss to coat.

Step 11

Grill veggies in a large grill basket, until softened and slightly charred. Should take about 5-10 minutes.

Step 12

Remove cover from couscous and use a fork to stir - it should result in a fluffy texture.

Step 13

Serve the grilled veggies over the couscous with a spoonful of orange-balsamic sauce.

Step 14

Garnish with cilantro, if desired.