Couscous With Grilled Vegetables |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tasty complement to any meat, poultry, fish or tofu dish you toss on the grill, this recipe is also heart-friendly. Ingredients:
1 cup water |
2/3 cup couscous |
1/4 cup extra virgin olive oil |
3 tablespoons lemon juice |
1 1/2 teaspoons curry powder |
1 teaspoon garlic salt |
1/2 teaspoon crushed red pepper flakes |
1 cup chopped bell pepper |
1/2 cup minced red onion |
1 small zucchini, chopped |
1 (15 ounce) can black beans, drained, rinsed |
Directions:
1. For dressing, in a screw-top jar combine lemon juice, olive oil, water, garlic 1/4 teaspoons salt and 1/4 teaspoons pepper. Cover and shake well to combine. Brush the vegetables lightly with 1 to 2 tablespoons of the dressing. Grill the vegetables on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until veggies are crisp-tender, turning occasionally.
2. Meanwhile, prepare couscous according to package directions. Transfer grill veggies to cutting board; cool slightly and coarsely chop. Add chopped veggies to couscous. Stir in parsley, pine nuts, and remaining dressing. Season to taste with salt & pepper; toss.
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