Couscous with Grilled Vegetables Recipe

4.5 1 2
Couscous with Grilled Vegetables Recipe
Couscous with Grilled Vegetables Recipe photo by Taste of Home
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Couscous with Grilled Vegetables Recipe

Read Reviews
4.5 1 2
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling

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
  • 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

Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray before preparing the grill for indirect heat. Arrange vegetables on grill over the side for indirect heat. Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender. Let stand until cool enough to handle.
In a 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 vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined. Yield: 8 servings.
Originally published as Couscous with Grilled Vegetables in Light & Tasty June/July 2005, p51

Nutritional Facts

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

  • 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
  • 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
  1. Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray before preparing the grill for indirect heat. Arrange vegetables on grill over the side for indirect heat. Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender. Let stand until cool enough to handle.
  2. In a 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 vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined. Yield: 8 servings.
Originally published as Couscous with Grilled Vegetables in Light & Tasty June/July 2005, p51

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ConnieK User ID: 282614 59974
Reviewed Sep. 8, 2013

"Very good. I love both couscous and grilled veggies. Lots of veggies in this dish, very healthy."

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