Grilled Eggplant and Red Pepper with Israeli Couscous Recipe

INGREDIENTS

2 tbsp

freshly squeezed lemon juice

2 tsp

roasted tahini

medium garlic clove, minced

medium shallot, minced

1/4 cup

olive oil

1 cup

israeli couscous

3 cups

water

Kosher salt

Freshly ground black pepper

medium eggplant (about 1 pound), trimmed and cut lengthwise into 1/4-inch-thick slices

medium red bell pepper, cored, seeded, and quartered

1/4 cup

loosely packed fresh italian parsley leaves, coarsely chopped