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Couscous with Grilled Vegetables

 Couscous with Grilled Vegetables
"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.
8 ServingsPrep: 15 min. Cook: 15 min. + cooling


  • 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


  • 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.
  • 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.

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Couscous with Grilled Vegetables (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 cup equals 163 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.