Grilled Zucchini Caponata with Lemon Herb Couscous

Ingredients

• •2 medium zucchinis, sliced lengthwise
• •1 medium eggplant, diced
• •1 red bell pepper, diced
• •1 yellow onion, diced
• •3 tablespoons olive oil, divided
• •2 tablespoons balsamic vinegar
• •2 cloves garlic, minced
• •1 tablespoon capers, drained
• •1/4 cup chopped fresh parsley
• •1 cup couscous
• •1 cup vegetable broth or water
• •1 teaspoon lemon zest
• •2 tablespoons lemon juice
• •1 tablespoon fresh dill, chopped
• •1 teaspoon salt, divided
• •1/2 teaspoon black pepper
• •1/4 cup crumbled feta cheese (optional)

Instructions

1. 1

   Preheat a grill or grill pan over medium-high heat.

2. 2

   Brush the zucchini slices with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   Grill the zucchini slices for 2-3 minutes per side until tender and charred. Remove from heat and set aside.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat.

5. 5

   Add the diced eggplant and sauté for 5-6 minutes until softened.

6. 6

   Add the onion, red bell pepper, and garlic to the skillet. Cook for an additional 4-5 minutes until the vegetables are tender.

7. 7

   Stir in the balsamic vinegar, capers, and 1/2 teaspoon salt. Cook for 1-2 minutes to combine the flavors, then remove from heat.

8. 8

   In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, 1/4 teaspoon salt, and stir.

9. 9

   Remove the saucepan from heat, cover, and let the couscous sit for 5 minutes, then fluff with a fork.

10. 10

    Stir the lemon zest, lemon juice, and chopped dill into the couscous.

11. 11

    To serve, layer the grilled zucchini on a plate, top with the caponata mixture, and serve with the lemon herb couscous on the side.

12. 12

    Garnish with chopped parsley and crumbled feta cheese, if desired.