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Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons roasted tahini
• 1 medium garlic clove, minced
• 1 medium shallot, minced
• 1/4 cup olive oil
• 1 cup Israeli couscous
• 3 cups water
• Kosher salt
• Freshly ground black pepper
• 1 medium eggplant (about 1 pound), trimmed and cut lengthwise into 1/4-inch-thick slices
• 1 medium red bell pepper, cored, seeded, and quartered
• 1/4 cup loosely packed fresh Italian parsley leaves, coarsely chopped

Description

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