Ingredients

How to make it

  • Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
  • Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
  • Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
  • Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
  • Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
  • Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    This recipe is full flavor and packed with nutrition.
    I could not ask for anything more.
    Michael
    Was this review helpful? Yes Flag

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