Balsamic Portabello Mushrooms and Zucchini over Couscous

(Serves 4)

- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 tablespoon ground pepper
-2 teaspoons of salt
-1 small red onion
-4 portabello mushrooms
-2 zucchini
-2 or 3 vegan sausages
-1 cup couscous

Whisk the oil, balsamic vinegar, maple syrup, pepper, and salt together. Cut the onion, mushrooms, zucchini and place in a re-sealable bag with the balsamic marinade. Set aside for an hour or two. Then you can grill the veggies and vegan sausage or cook them in a skillet. Follow the directions provided on the box of couscous. (You can replace the butter needed for the couscous with olive oil or vegan butter.) Lay the couscous on the plates, top with the grilled veggies and remaining marinade juices, and enjoy!