Israeli Couscous Salad with Grilled Summer Vegetables

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 cup small grape or pear tomatoes, halved
1 Japanese eggplant, halved lengthwise
1 medium red bell pepper
1 medium red onion, peeled, halved, and sliced into ½ inch thick rings
1 medium yellow squash, halved lengthwise
1 medium zucchini, halved lengthwise
1 small garlic clove, peeled and minced
1 tablespoon chopped flat leaf parsley
1¼ cups Israeli couscous or regular couscous
2 tablespoons basil chiffonade
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil, plus more for brushing the vegetables

See Full Recipe at Cookstr