Name: Couscous With Grilled Vegetables
Yield: 4 servings
Ingredients: 2 small zucchini, quartered lengthwise; 1/2 medium eggplant, sliced widthwise 1/2 inch thick; 1 medium sweet red pepper, quartered; 1 small onion, sliced 1/2 inch thick; Cooking spray; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 cups reduced-sodium chicken or vegetable broth; 1 package (10 ounces) couscous; 1/2 cup chopped green onions; 4-1/2 teaspoons lemon juice; 2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Servings: 4 persons

2 small zucchini, quartered lengthwise
1/2 medium eggplant, sliced widthwise 1/2 inch thick
1 medium sweet red pepper, quartered
1 small onion, sliced 1/2 inch thick
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups reduced-sodium chicken or vegetable broth
1 package (10 ounces) couscous
1/2 cup chopped green onions
4-1/2 teaspoons lemon juice
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1
Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan.
2
Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle.
3
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed.
4
Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Couscous With Grilled Vegetables

How did you like this recipe?