Grilled Vegetables in Balsamic Tomato Sauce with CousCous
"The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads."
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 zucchini
- 1 small eggplant
- 1 large sweet onion
- 3/4 cup frozen broad beans
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons balsamic vinegar
- 1 cup couscous
- 1 cup vegetable stock