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Grilled Vegetables with Couscous, Feta and Orange-Balsamic Vinaigrette

Serves 4
Time 1 hr
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.
Special Diets:
Ingredients
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1 large red onion, thickly sliced into rounds
  • 1 (1.0-pound) eggplant, cut into 1/2-inch thick slices
  • 2 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 fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
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Method

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.

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.

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.

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.

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.
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  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1 large red onion, thickly sliced into rounds
  • 1 (1.0-pound) eggplant, cut into 1/2-inch thick slices
  • 2 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 fresh flat-leaf parsley
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.