The Moroccan spices alone in this recipe will have you coming back for more. So simple and satisfying, it's the dish everyone will love.
1 tablespoon vegetable oil
1 small eggplant, quartered lengthwise
1 small zucchini, halved lengthwise
1 small red bell pepper, cored, seeds removed, quartered
pinch of salt and freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups couscous
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon paprika
1 1/2 cups prepared vegetable or Better Than Bouillon
Lightly oil a grill pan over medium-high heat. Season the flesh side of the vegetables with salt and pepper. When the grill pan is hot, place the eggplant, zucchini, and bell pepper in the grill pan flesh side down and cook for 4 to 5 minutes, until the grill marks are nice and brown. Turn and cook for an additional 2 to 3 minutes. Remove the vegetables from the heat, and set them aside.
Heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous, chili powder, coriander, and paprika. Stir continuously until fragrant, one to two minutes.
Carefully add the broth to the pan, stirring constantly. Bring the couscous to a boil, remove it from the heat, cover the pan with a tight-fitting lid and let stand for 10 minutes.
Meanwhile, cut the vegetables into bite-sized pieces.
Remove the lid from the couscous and fluff with a fork—season with salt and pepper to taste. Fold in the grilled vegetables. Cover for another 5 to 10 minutes.
Serve with lemon wedges and garnish with fresh herbs if desired.
This dish is delicious warm, or at room temperature.
