|3||tablespoons olive oil|
|1||small red onion, cut into 1/4-inch rounds|
|1||red bell pepper, cored, seeded, and cut in 4 pieces|
|Salt and black pepper, to taste|
|2||teaspoons ground cumin|
|1/2||teaspoon ground cinnamon|
|1 1/2||cups low-sodium chicken stock|
|1 1/2||cups couscous|
|1/4||cup chopped fresh mint|
2. Grill the vegetables for 4 minutes or until they have good grill marks. Turn and cook the vegetables for 6 to 8 minutes or until they are brown and tender. If the onions need a little longer, move them to a cooler zone to finish cooking. Leave to cool. Chop the onions and pepper.
3. In a saucepan off the heat, combine the onions, pepper, cumin, and cinnamon. Add the stock and remaining 1 1/2 tablespoons oil. Bring to a boil. Stir in the couscous and cover the pan. Remove from the heat and let the mixture sit for 5 minutes so the couscous absorbs the liquid.
4. Add the mint and fluff with a fork. Tony Rosenfeld