Ingredients
- Mediterranean Vegetables:
- 2 cups couscous
- 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
- 1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
- 1 quart cherry tomatoes (preferably on the vine)
- 2 bunches scallions, trimmed
- 1/2 cup olive oil
- kosher salt and black pepper
- Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)
- Spiced Chili Oil:
- 1 cup olive oil
- 4 cloves garlic, chopped
- 2 teaspoons crushed red pepper
- 2 teaspoons paprika
- 3/4 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 teaspoons finely grated orange zest, plus 1⁄4 cup juice
- kosher salt and black pepper
Preparation
Step 1
1.Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
2.Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Spiced Chili Oil, for drizzling.
Spiced Chili Oil:
1.In a small saucepan, heat 2 tablespoons of the oil over medium heat. Add the garlic, red pepper, paprika, and cumin. Cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and orange zest and cook, stirring, until slightly darkened, about 30 seconds. Add the orange juice, the remaining oil, 1 teaspoon salt, and ¼ teaspoon black pepper and stir to combine; remove from heat and let cool