Grilled Vegetables with Chimichurri Sauce and Couscous

150 g couscous
200 ml water
1 teaspoon salt
2 small zucchinis (choose small, firm ones because they taste better and are not soft or watery inside)
1 small carrot
1 small kapia or Palermo pepper
1 teaspoon extra virgin olive oil
5 tablespoons chimichurri sauce
A small bunch of fresh parsley

Bring the water to a boil. Add the couscous and salt. Cover it, remove it from the heat, and set it aside to steam while you prepare the vegetables.
Peel the carrot and slice it.
Wash the zucchinis and trim off both ends. Cut them lengthwise in half, then slice them.
Wash the pepper, cut it in half lengthwise, and slice it.
Heat a frying pan with a drizzle of oil. Add the peppers and grill them on both sides. Place the carrots next to them, as they need a bit more cooking time. Let them cook together.
Once the peppers have developed a little color, remove them to a bowl and cover them. If you want to peel the skin off, wrap them in plastic wrap and let them cool. Their own steam will soften the skin, making it easy to remove.
Add the zucchini to the carrots and continue grilling the vegetables. Stir occasionally.
Once everything is tender and nicely caramelized, transfer the vegetables to a bowl. Season with salt. Mix them with the couscous. Dice the peppers and stir them in as well. Finely chop some fresh parsley and add it too.
Drizzle generously with chimichurri sauce and mix thoroughly.
Serve warm. Before serving, top it with a generous handful of fresh arugula (or any salad greens you like).

1 serving

Energy: 506 calories

Protein: 8 grams

Carbohydrates: 48 grams

Fat: 31 grams