2 T balsamic vinegar
1 T brown sugar
1 T olive oil
1/8 t black pepper
1 large red bell pepper, cut into 1-inch strips
1 small eggplant, cut into ½-inch slices
5.8 oz. package roasted garlic and olive oil couscous cooking spray
3/4 lb turkey kielbasa
1. Prepare grill. Combine first four ingredients in a large bowl. Add pepper and eggplant slices; toss gently to coat. Prepare couscous according to package directions and set aside.
2. Remove vegetables from bowl, reserving marinade. Place pepper strips, eggplant and sausage on grill rack coated with cooking spray; cover and grill 3 minutes. Baste vegetables with reserved marinade; turn vegetables and sausage. Grill 3 minutes; remove sausage and pepper strips and return pepper strips to bowl. Baste eggplant and grill 4 minutes, basting and turning eggplant after 2 minutes. Remove eggplant from grill and add to pepper strips.
3. Add remaining marinade to vegetables; toss to coat. Cut sausage into four equal portions. Serve sausage and vegetables with couscous. Makes four servings.
Each serving provides:
Fat: 11.8 g
Saturated fat: 4.3 g
Carbohydrates: 43.5 g
Cholesterol: 45 mg
Sodium: 909 mg