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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 2 small zucchini, quartered lengthwise
- 1/2 medium eggplant, slice widthwise 1/2 inch thick
- 1 medium red bell pepper, quartered
- 1 small onion, sliced 1/2 inch thick
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 cups chicken broth or 2 cups vegetable broth
- 10 ounces uncooked couscous
- 1/2 cup chopped green onion
- 4 1/2 teaspoons lemon juice
- 2 1/4 teaspoons minced fresh thyme
Method
- Spritz vegetables with nonstick cooking spray and sprinkle with 1/4 teaspoon each of salt and pepper.
- Coat grill rack with nonstick cooking spray before preparing grill for indirect heat.
- Arrange veggies on grill rack over 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.
- Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed.
- Cut grilled veggies into 1/2 inch pieces.
- Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper.
- Toss until combined.
