Instructions

• Heat a large saucepan over medium heat. Add half of the extra virgin olive oil and the crushed garlic; sauté until fragrant and lightly golden, about 30–60 seconds.
• Add the grilled peppers and cook, stirring, for 2 minutes.
• Add the leeks, diced carrots, diced zucchini, and diced eggplant. Cook, stirring occasionally, about 8 minutes, until the vegetables are softened and lightly browned.
• Add the dry couscous to the pan and toss with the vegetables for 1 minute to coat the grains.
• Pour in the vegetable broth and add the ground black pepper. Stir once, cover the pan, reduce the heat to low–medium, and simmer for about 5 minutes or until the broth is completely absorbed by the couscous.
• Remove the pan from the heat. Drizzle the remaining extra virgin olive oil over the couscous and gently fluff the couscous with a fork.
• Sprinkle the finely chopped parsley over the couscous, gently toss to combine, and serve.