Serves 4


  • 1/2 cup plain couscous
  • Caper-Lemon Vinaigrette (see recipe), divided
  • 2 zucchini, cut on bias into 1/4-inch-thick pieces
  • 1 Japanese eggplant, cut on bias into 1/4-inch-thick pieces
  • 1 small red onion, cut into rings
  • 4 ounces green beans, trimmed
  • 3 small tomatoes on-the-vine, halved
  • 1 firm but ripe avocado, quartered and pitted but not peeled
  • 2 Tbsp. olive oil


    Total time: 20 minutes

    To make couscous:
    Place couscous in a bowl. In a small saucepan, bring 1/2 cup of water and 1/2 tsp. of salt to a boil over high heat. Pour water over couscous and cover tightly. Let stand for about 5 minutes, or until liquid is absorbed and couscous is tender. Fluff couscous with a fork and transfer to a serving platter.

    To grill vegetables:
    Prepare a grill for medium-high heat. Place half of caper-lemon vinaigrette in a large bowl.

    Lightly coat zucchini, eggplant, onion, green beans, tomatoes, and avocado quarters with oil and season with salt and pepper. Grill zucchini, eggplant, onion, and green beans, turning as needed, until slightly charred, about 4 minutes per side for zucchini, eggplant, and onions, and about 5 minutes total for green beans. Transfer vegetables to caper-lemon vinaigrette in large bowl and toss to coat. Arrange vegetables on top of couscous.

    Grill avocados and tomatoes until slightly charred, about 2 minutes per side for avocado and 4 minutes per side for tomatoes. Using your fingers, remove peel from avocados. Add tomatoes and avocados to platter with couscous and other vegetables. Drizzle with remaining caper-lemon vinaigrette and serve.

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