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
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.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.