![](https://www.sacla.com.au/wp-content/uploads/2021/04/free-from-basil-pesto-T212.png)
![](https://www.sacla.com.au/wp-content/uploads/2021/elements/icon-people.png)
2
People![](https://www.sacla.com.au/wp-content/uploads/2021/elements/icon-minutes.png)
20
Minutes![](https://www.sacla.com.au/wp-content/uploads/2021/elements/icon-difficulty.png)
Easy
DifficultyJust to know
Recipe by Cherie Tu (IG profile @thrivingonplants)
Ingredients
2/3 cup veggie stock
2 tsp lemon juice
1/2 cup couscous
2 tbsp Saclà Free From Basil Pesto
2 tbsp extra virgin olive oil
1 tsp oregano
1 red capsicum, quartered
1 eggplant, cut into thick slices
1 zucchini, sliced thin lengthways
1 small wedge pumpkin, thinly sliced
1 small sweet potato, thinly sliced
Salt & freshly ground black pepper
Fresh basil, to garnish
Method
1 In a small saucepan, bring the veggie stock to a boil. Once boiling, turn off the heat and add in the lemon juice and couscous. Pop the lid on and allow to sit for 5 minutes, then uncover and fluff up with a fork.
2 In the meantime, mix the pesto, olive oil and oregano until well combined.
3 Spray your grill/grill pan with a light layer of oil and preheat over high heat.
4 Add the vegetables onto the grill and brush on the pesto oil mixture. Grill on both sides until cooked through and lightly browned. Season well with salt and pepper.
5 To assemble, spoon a layer of couscous onto a plate. Layer all of the vegetables until you have a tall stack. Top with extra pesto oil on and around the stack and garnish with fresh basil. Serve immediately.
![](https://www.sacla.com.au/wp-content/uploads/2021/10/Grilled-Pesto-Veggie-Stack.jpg)
Method
1 In a small saucepan, bring the veggie stock to a boil. Once boiling, turn off the heat and add in the lemon juice and couscous. Pop the lid on and allow to sit for 5 minutes, then uncover and fluff up with a fork.
2 In the meantime, mix the pesto, olive oil and oregano until well combined.
3 Spray your grill/grill pan with a light layer of oil and preheat over high heat.
4 Add the vegetables onto the grill and brush on the pesto oil mixture. Grill on both sides until cooked through and lightly browned. Season well with salt and pepper.
5 To assemble, spoon a layer of couscous onto a plate. Layer all of the vegetables until you have a tall stack. Top with extra pesto oil on and around the stack and garnish with fresh basil. Serve immediately.
![](https://www.sacla.com.au/wp-content/uploads/2021/03/corona.png)
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![](https://www.sacla.com.au/wp-content/uploads/2021/03/corona.png)