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Grilled Vegetable Couscous




Source of Recipe


Southwestern Vegetarian


List of Ingredients




1 small zucchini, cut lengthwise into 1/2-inch-thick planks
1 small yellow squash, cut the same way
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 red onion, cut into 1/2-inch rounds
1 portobello mushroom, stem removed
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon sliced fresh chives
2 tablespoons balsamic vinegar
6 tablespoons olive oil
Salt and pepper to taste

Couscous:
2 cups couscous
4 cups vegetable stock
Salt to taste
2 teaspoons unsalted butter
2 tomatoes; blanched, peeled, seeded and diced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh cilantro leaves
2 limes, zested and juiced
6 tablespoons toasted pine nuts
1/4 cup crumbled queso fresco or feta cheese



Recipe



Prepare the grill.
In a mixing bowl, place the zucchini, squash, bell peppers, onion and portobello mushroom. Sprinkle with salt and pepper. In another mixing bowl, combine the oregano, parsley, chives, vinegar and olive oil. Whisk to combine, pour over the vegetables, and toss to coat well. Place the vegetables on the grill or under a broiler and cook until tender (5 to 8 minutes), turning every couple of minutes. Remove the cooked vegetables from the grill and chop them when cool.
Meanwhile, place the couscous in a 2-quart mixing bowl. Place the stock in a saucepan, season with salt, and bring to a boil. Pour over the couscous, stir in the butter and cover with plastic wrap. Let the couscous stand for 10 minutes.
Fluff it with a fork, making sure there are no lumps. Add the tomatoes, basil, cilantro, lime juice and zest, pine nuts and cheese, and season with salt. Mound the couscous on a platter.
Pour the chopped vegetables on top and serve.

Serves 6.
Per serving: 482 calories; 22 g fat (4 g saturated fat; 41 percent calories from fat); 61 g carbohydrates; 9 mg cholesterol; 516 mg sodium; 13.5 g protein; 6 g fiber.