Spring has come and gone a dozen times in the last few months. It’s 75F and sunny one day, then 45F and raining the next. I am so ready for this hard-to-get Spring to make it’s appearance and stay! Maybe if I grill up some Spring veggies, and act like the cold doesn’t bother me, Springtime will quit playing games….
Couscous is a quick-cooking, small granule pasta. It is
bland and boring a blank slate, that is ready and waiting for tons of flavor. Treat couscous like pasta (technically, it is pasta), and consider this dish a “pasta salad”. My store had zucchini, yellow squash and cherry tomatoes on sale – so they were all a must. Then I picked up a purple onion and a red bell pepper to round out the flavors.
Grilled Vegetable Couscous
- 1 C. couscous
- 1 C. chicken stock
- 1 zucchini, quartered lengthwise
- 1 yellow squash, quartered lengthwise
- 1/2 purple onion, cut into 1/2″ rounds
- 1/2 red bell pepper
- 1/2 Pt. cherry tomatoes
- 1/4 C. parley, chopped
- 2 T. sliced olives
- 1 T. capers
- Juice of 1 lemon
- 2 T. olive oil
- 2 oz. feta cheese, crumbled
- salt and pepper to taste
Brush zucchini, squash, onion and bell pepper with olive oil and season with salt and pepper. Make a boat out of tinfoil for cherry tomatoes. Brush with oil and season with salt and pepper. Put all vegetables onto a medium-heat grill. Cook for 10-15 minutes, or until vegetables have softened. Remove from heat and allow to cool for 5 minutes. Chop vegetables into bite-sized pieces.
Put couscous in a large bowl. Bring chicken stock to a boil. Pour stock over couscous, then cover with plastic wrap. Allow to steam for 5 minutes. Fluff with a fork.
Add chopped vegetables to couscous. Add in parsley, olives, lemon juice, olive oil, salt and pepper. Toss to combine. Mix in feta. Serve warm or room temperature.
Grilled Vegetable Couscous pairs well with Beer Can Chicken. Also serve it with some warm pita bread and hummus.
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