Our Creamy Parmesan Truffle creates a light but creamy and deeply flavorful base for fresh grilled vegetables in this quick and convenient Mediterranean-inspired recipe.

Prep time: 20 min

Cook time: 35 min

Total time: 55 min

Creamy Parmesan Truffle Couscous with Grilled Vegetables
Copyright Recipe © 2019 Woodland Foods


  • 1 Cup Creamy Parmesan Truffle Couscous

  • 2 1/2 Cups Water Or Stock

  • 1 Small Eggplant

  • 2 Zucchini, small

  • 2 Roma Tomato

  • 1/4 Cup Vegetable Oil

  • 2 Tablespoons Butter Or Olive Oil

  • 3 Tablespoons Parmesan, grated

  • 1/4 Cup Virgin Olive Oil

  • 2 Teaspoons Parsley, washed, chopped

  • 3 Tablespoons Balsamic Vinegar

  • 2 Teaspoons Garlic, chopped

  • 1/2 Teaspoon Dried Basil

  • 1/2 Teaspoon Dried Thyme

  • Kosher Salt And Ground Pepper


  1. Cut the Roma tomatoes in half. Mix together the olive oil, garlic, parsley, balsamic vinegar, dried basil and thyme. Toss the halved tomatoes in half of the marinade. Roast in a 325F oven for 30 to 40 minutes.

  2. Cut the eggplant and zucchini into 1/4 inch pieces on a bias. Toss in the vegetable oil, and season lightly. Heat an open grill to medium and grill the pieces, turning over several times to cook evenly, 5 to 6 minutes. Immerse in the remaining balsamic marinade.

  3. In a small pot, heat 2-1/2 cups stock to a simmer. Add 2 tablespoons of butter and the Creamy Parmesan Truffle Couscous. Stir and cover on low heat. Cook for 18 to 20 minutes. Stir in Parmesan cheese and season to taste. Serve hot with the oven roasted tomatoes and the grilled marinated zucchini and eggplant.