Grilled Vegetables with Couscous, Feta and Orange-Balsamic Vinaigrette

Grilled Vegetables with Couscous, Feta and Orange-Balsamic Vinaigrette

Serves 4
Replace the feta with grilled slices of the springy Greek sheep cheese called Halloumi, if you like. Simply brush the hunk of Halloumi with olive oil, grill for a couple of minutes on each side, slice and serve. For a beautiful presentation, cut the vegetables on the bias to make diagonal slices, exposing more of the their surface to the grill.
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 large red onion, thickly sliced into rounds
  • 1 (1-pound) eggplant, cut into 1/2-inch thick slices
  • 2 medium zucchini or yellow squash, cut into 1/2-inch thick slices
  • 1 red bell pepper, cored, seeded and cut into 6 pieces
  • 1 small shallot, finely chopped
  • 1/2 cup orange juice
  • 2 teaspoons balsamic vinegar
  • 1 cup uncooked couscous
  • 1/3 cup feta cheese crumbles
  • 1/4 cup chopped parsley
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Combine 1/4 cup of the oil, lemon juice, oregano and salt and pepper in a large bowl. Add onions, eggplant, zucchini and peppers and toss gently to coat. Cover and refrigerate for 30 minutes, or up to 2 hours.

Preheat grill. Arrange marinated vegetables in a single layer on the grill and cook, flipping once, until tender and golden brown, about 10 minutes total. Transfer to a platter and keep warm.

Meanwhile, heat 1 tablespoon of the remaining oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add orange juice and reduce liquid by half, 6 to 8 minutes. Add balsamic vinegar, salt and pepper, then remove from the heat and set vinaigrette aside.

Bring 1 1/2 cups water, remaining 1 tablespoon oil and salt to a boil in a small pot. Stir in couscous, cover and remove from heat. Allow to sit 15 minutes; fluff with a fork.

Arrange couscous in the middle of a large platter. Top with grilled vegetables and drizzle with warm vinaigrette. Garnish with feta cheese and parsley and serve.
Nutritional Info: 
Per Serving: 470 calories (220 from fat), 24g total fat, 5g saturated fat, 10mg cholesterol, 440mg sodium, 54g carbohydrates, (9 g dietary fiber, 11g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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