Roasted Veggies with Couscous

1 large zucchini, thickly sliced
4 oz. button mushrooms, quartered
1 red bell pepper, chopped
3 T. OLIVE MILL Porcini oil, divided
3 cups water
1 t. salt
2 cups couscous
2 T. OLIVE MILL Traditional Balsamic

Preheat grill to high heat or preheat oven to 450.  Brush vegetables lightly with 1 T. olive oil and place them on the grill or broiler.  Cook, flipping over occasionally, until just tender.  While the vegetables are roasting, bring water, salt and 1 T. oil and couscous to a boil in a large pot.  Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes.  Fluf with a fork when done.  Let couscous cool to room temperature.  Place couscous on a plate and top with veggies.  Drizzle with porcini oil and balsamic.