Couscous with grilled vegetables

We grilled veggies again. New to the grill this week are fairy tale eggplants and Hungarian hot wax peppers.

We had some veggies left over, which I put into the fridge overnight. The next day, I made some couscous and chopped up the leftovers. (Note: husband had eaten all of the hot peppers the night before. I wouldn't have included them if we had them left.)

Pour some boiling water over some raisins to rehydrate them a bit.

When the couscous is finished, stir in the chopped veggies, drained raisins, and some nuts for crunch. I used almonds this time. Pecans would also be good. Dried cranberries would be a good substitute for the raisins as well. Or dried cherries. Experiment.

You could also add some feta cheese if you'd like. I won't tell anyone.

I like the salad on the cold to room temperature side, so I don't warm up the veggies. If you want to have everything warm, heat up the veggies before mixing everything together.