 Grilled Veggies and Couscous
Makes 6 (1-cup) servings
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Image © Publications International, Ltd.
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Grilled Veggies and Couscous
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Ingredients
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1/3
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cup pine nuts
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1-1/2
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cups chicken broth or water
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1/2
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teaspoon salt
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1
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tablespoon olive oil, plus more for basting vegetables
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1
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cup couscous
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1
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medium zucchini, cut lengthwise into 1/2-inch slices
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1
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medium red bell pepper, cut in half
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1/2
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small red onion, sliced
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1
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clove garlic, minced
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Salt and black pepper
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1/4
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cup crumbled feta or basil-tomato flavored feta cheese
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1/2
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teaspoon lemon pepper
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1. Toast pine nuts in small nonstick skillet over medium heat 5 minutes or until just brown and fragrant. Cool; set aside.
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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.
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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.
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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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© Publications International, Ltd.
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Printed
from fbnr.com
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