12 cherry tomatoes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
2 medium portobello mushrooms, sliced
1/4 cup basil, chiffonade cut
1/4 cup coarsely chopped flat leaf parsley
Saute the pearled couscous in olive oil until toasty in color. Add the chicken stock. Cook uncovered until the liquid is absorbed. Add the lid and set aside for a few minutes. Mix the marinade ingredients together in a separate bowl. Pour 1/2 of the marinade over the vegetables and marinate for 15 minutes. Grill the vegetables on the barbeque. The onions, red and green bell peppers take longer to cook, so cook them first by themselves. Then cook the rest of the vegetables together. Toss the vegetables with the couscous, basil and parsley. Add some (not all) of the additional marinade and season with salt and pepper. Can be served at room temperature. Delicious the next day too.