2 green bell peppers, seeded and halved
2 red bell peppers, seeded and halved
2 large tomatoes, halved
1 medium red onion, peeled and quartered
1 lemon, juiced and set aside
2 Tbs olive oil
2 garlic cloves, minced
2-3 Tbs chopped parsley, very fine
1 Tbs capers, rinsed
1 large seed and minced jalapeno pepper
1/2 tsp ground cumin
4-5 cups couscous, cooked
Cooking Instructions
Preheat hot grill. In a large mixing combine the lemon juice, oil, garlic, parsley, capers, jalapeno and cumin, mix well and set aside.
When grill is hot, place the vegetables on the grill and cook until the vegetables are tender, taking care to avoid charring by turning often with tongs. Cook about 10-12 minutes.
Remove vegetables and place on cutting board. Using a butter knife, scrape of any charred parts and coarsely chop all the vegetables, taking care to not smoosh the tomato and toss with the oil lemon mixture. Let stand for 10 minutes.
Spoon couscous onto serving plate, top with a spoonful or two of the vegetable mixture. Serve immediately.
