Grilled Peppers w/Eggplant and Tomato Over Couscous

Name: Grilled Peppers w/Eggplant and Tomato Over Couscous
Ingredients: 4 bell peppers (1½ lb | 680 g), or about 2 cups skinned and seeded peppers; 4 bell peppers (1½ lb | 680 g), or about 2 cups skinned and seeded peppers; 1 large eggplant (1 lb | 455 g), cut into medium cubes; 1½ cups (270 g) couscous or pearl pasta; 4 oz (115 g) feta (optional); 5 sprigs basil, parsley, or mint (or all three), torn or chopped roughly; 5 sprigs basil, parsley, or mint (or all three), torn or chopped roughly; ½ cup (120 ml) olive oil, plus more for tossing; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups (270 g) couscous or pearl pasta; 5 sprigs basil, parsley, or mint (or all three), torn or chopped roughly; 1 pint (1 lb | 455 g) cherry tomatoes, halved

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

I like this dish with red, orange, and yellow bell peppers, though green will work well, too. You can make this dish more substantial by serving with a green salad or topped with kale or a poached egg.

Ingredients

4 bell peppers (1½ lb | 680 g), or about 2 cups s

Side dish
Vegan

Method

Heat the oven to 400°F (200°C). Prepare the peppers as previously described and cut into strips (ideally about ¼ inch [6 mm] thick).

Toss the eggplant with a glug of olive oil and salt and black pepper. Oil or spray a foil- or parchment-lined baking sheet, spread out the eggplant cubes, and