Grilled Zucchini and Bell Pepper Couscous

1. 1

   Prepare grill.

2. 2

   Trim zucchini and cut each lengthwise into 1/4-inch-thick slices.

3. 3

   Quarter bell pepper lengthwise, discarding seeds, stem, and ribs.

4. 4

   Brush zucchini with oil and grill with bell pepper on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is just tender and pepper is crisp-tender, about 5 minutes on each side.

5. 5

   (Alternatively, vegetables may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

6. 6

   Cut zucchini into 1-inch-wide pieces and cut bell pepper into 1/4-inch-wide strips.

7. 7

   Mince garlic and mash to a paste with salt.

8. 8

   In a dry 1 1/2-quart heavy saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute.

9. 9

   Add broth and water and bring to a boil.

10. 10

    Add couscous and immediately cover pan.

11. 11

    Remove pan from heat and let couscous stand 5 minutes.

12. 12

    With a fork fluff couscous and in a bowl toss with vegetables, garlic paste, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.