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Grilled Eggplant and Red Pepper with Israeli Couscous

Lisa Lavery
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1

Eggplant (about 1 pound), medium

1

Garlic clove, medium

1/4 cup

Italian parsley, loosely packed fresh leaves

1

Red bell pepper, medium

1

Shallot, medium

2 tbsp

Lemon juice, freshly squeezed

2 tsp

Tahini, roasted

1 cup

Israeli couscous

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil

3 cups

Water