INGREDIENTS

2½ cups water
1¼ cups couscous

2 bell peppers
1 Serrano or jalapeno chili pepper
1 eggplant, cut crosswise into slices
1 zucchini, cut crosswise into slices
2 Tbsp. olive oil

2 large tomatoes, diced
2 Tbsp. parsley, chopped
⅓ cup cilantro, chopped

4 Tbsp. olive oil
1 Tbsp. Pepperolio
6 Tbsp. lemon juice
1 tsp. ground cumin
3 cloves garlic, minced
Salt and pepper to taste

INSTRUCTIONS

1.Boil water, add couscous, cover, turn off heat, let stand 5 minutes.
2.Uncover, fluff with a fork, and let cool.
3.Brush bell peppers, chili pepper, eggplant, and zucchini with 2 Tbsp. of olive oil and grill. Let cool. Cut into bite-sized pieces.
4.Add vegetables to couscous and mix.
5.Add tomatoes, parsley, and cilantro.
6.In a small bowl, whisk together 4 Tbsp. of olive oil, Pepperolio, lemon juice, cumin, and garlic. Salt and pepper to taste.
7.Drizzle dressing over salad and toss.