1 1/2tbspchopped fresh herbssuch as rosemary, oregano, basil, parsley, etc.
1tspolive oil
1tspbalsamic vinegar
freshly ground salt and pepper to taste
Instructions
Preheat grill for medium-high.
Cut the ends off the zucchini and cut lengthwise into 1 cm thick pieces. Peel the carrots and trim the ends. Trim the ends of the green onions.
Brush the vegetables with 2 tsp olive oil. Sprinkle with thyme and salt.
Place the veggies on the prepared grill. Turn occasionally and watch closely as cooking times will vary. The onions will only take a couple minutes, while the bell pepper should be dark all over, which will take up to 15 minutes.
Remove vegetables from grill. Place the red pepper in a bag, seal, and let sit for 5 minutes. Chop the rest of the vegetables.
Remove red pepper from bag, peel, remove seeds, and chop.
Meanwhile, in a small saucepan, bring 2 cups of salted water to a boil. Add couscous and stir to combine. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
To serve: combine grilled vegetables with couscous and herbs, drizzle with 1 tsp each of olive oil and balsamic vinegar. Season to taste with salt and pepper. Serve warm.