Name: Grilled Vegetable Couscous
Yield: 4 servings
Ingredients: 2 small zucchini, quartered lengthwise; 1/2 medium eggplant, slice widthwise 1/2 inch thick; 1 medium red bell pepper, quartered; 1 small onion, sliced 1/2 inch thick; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 cups chicken broth or 2 cups vegetable broth; 10 ounces uncooked couscous; 1/2 cup chopped green onion; 4 1/2 teaspoons lemon juice; 2 1/4 teaspoons minced fresh thyme

Servings: 4 persons

2 small zucchini, quartered lengthwise
1/2 medium eggplant, slice widthwise 1/2 inch thick
1 medium red bell pepper, quartered
1 small onion, sliced 1/2 inch thick
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chicken broth or 2 cups vegetable broth
10 ounces uncooked couscous
1/2 cup chopped green onion
4 1/2 teaspoons lemon juice
2 1/4 teaspoons minced fresh thyme

1
Spritz vegetables with nonstick cooking spray and sprinkle with 1/4 teaspoon each of salt and pepper.
2
Coat grill rack with nonstick cooking spray before preparing grill for indirect heat.
3
Arrange veggies on grill rack over indirect heat.
4
Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender; let stand until cool enough to handle.
5
Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed.
6
Cut grilled veggies into 1/2 inch pieces.
7
Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper.
8
Toss until combined.

No nutritional information available.

No additional tips available.

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

Grilled Vegetable Couscous

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