4.7
(7)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
Step 2
Preheat a grill to medium-high heat.
Step 3
Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
Step 4
Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
Your folders
barefeetinthekitchen.com
4.9
(7)
12 minutes
Your folders
cuisinicity.com
4.0
Your folders
myfoodandfamily.com
11 minutes
Your folders
recipes.instantpot.com
4.0
(64)
15 minutes
Your folders
allrecipes.com
4.8
(9)
20 minutes
Your folders
acouplecooks.com
5.0
(1)
10 minutes
Your folders
afamilyfeast.com
4.9
(8)
10 minutes
Your folders
unleashed.legendaryladylabs.com
Your folders
wellplated.com
Your folders
leitesculinaria.com
5.0
(2)
Your folders
recipetineats.com
5.0
(34)
15 minutes
Your folders
cookedbyjulie.com
5.0
(1)
15 minutes
Your folders
en.wikipedia.org
Your folders
finecooking.com
5.0
(2)
Your folders
yuzubakes.com
5.0
(2)
Your folders
thegreenloot.com
15 minutes
Your folders
recipetineats.com
Your folders
bonappetit.com
4.0
(32)
Your folders
cooking.nytimes.com
5.0
(444)