Name: Grilled Vegetable Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 cups couscous (preferably whole wheat); 2 1/2 cups vegetable broth; 1 medium zucchini, sliced lengthwise into 1/2-inch strips; 1 medium eggplant, sliced into 1/2-inch rounds; 2 red bell peppers, quartered and seeded; 1 small red onion, cut into 1/2-inch thick slices; 3 tablespoons extra virgin olive oil, plus extra for drizzling; 2 tablespoons lemon juice, freshly squeezed; 1/2 cup fresh mint leaves, chopped; 1/3 cup fresh parsley, chopped; 1/3 cup crumbled feta cheese (optional); 1/4 cup toasted pine nuts; 1 teaspoon ground cumin; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Brush the zucchini, eggplant, red bell peppers, and red onion with 1 tablespoon olive oil. Season with salt and pepper. Preheat your grill to medium-high heat.
Grill the vegetables

Place the vegetables on the preheated grill and cook for 4-5 minutes per side, until tender and showing nice grill marks. Remove from the grill and let cool slightly before chopping into 1-inch pieces.
Cook the couscous

In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous and 1 teaspoon of salt, cover, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
Make the dressing

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, ground cumin, and a pinch of salt and pepper.
Combine the dish

Add the chopped grilled vegetables to the couscous. Pour the dressing over the mixture and toss gently to combine. Fold in the chopped mint and parsley.
Add the finishing touches

Top with crumbled feta cheese (if using) and toasted pine nuts. Drizzle with a little extra olive oil if desired. Taste and adjust seasoning if needed.

Grilled Vegetable Couscous

Ingredients

Instructions

Nutritional Information