tablespoon olive oil, plus more for basting vegetables
1
cup couscous
1
medium zucchini, cut lengthwise into 1/2-inch slices
1
medium red bell pepper, cut in half
1/2
small red onion, sliced
1
clove garlic, minced
Salt and black pepper
1/4
cup crumbled feta or basil-tomato flavored feta cheese
1/2
teaspoon lemon pepper
1. Toast pine nuts in small nonstick skillet over medium heat 5 minutes or until just brown and fragrant. Cool; set aside.
2. Place broth, salt and 1 tablespoon olive oil in small saucepan; bring to a boil. Stir in couscous. Cover; remove from heat. Set aside.
3. Prepare grill for direct cooking. Brush vegetables with olive oil. Place vegetables on grid over medium-high heat. Grill zucchini and onion 3 to 5 minutes until tender. Grill bell pepper 7 to 10 minutes or until skin is blackened. When bell pepper is blackened, place in small plastic bag; seal and set aside 3 to 5 minutes. Remove from bag; peel off blackened skin. Dice vegetables.
4. Spoon couscous into serving bowl. Fluff with fork. Add diced vegetables, pine nuts, cheese, garlic, salt and black pepper; mix well. Sprinkle with lemon pepper.
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