Couscous with Grilled Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This hearty side is almost a meal in itself, says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment. Ingredients:
2 small zucchini, quartered lengthwise |
1/2 medium eggplant, sliced widthwise 1/2 inch thick |
1 medium sweet red pepper, quartered |
1 small onion, sliced 1/2 inch thick |
cooking spray |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 cups reduced-sodium chicken or vegetable broth |
1 package (10 ounces) couscous |
1/2 cup chopped green onions |
4-1/2 teaspoons lemon juice |
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
Directions:
1. Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan.
2. Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle.
3. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed.
4. Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined. Yield: 8 servings.
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