Recipes

Grilled Vegetable Couscous

Vegetables:
    3 cups sliced zucchini
    1 pound asparagus, trimmed
    1 small red onion, cut into 1/2-inch thick slices
    2 tablespoons olive oil
    1 red bell pepper
    Salt and black pepper to taste
Couscous:
    1 cup of uncooked couscous
    1 tablespoon minced lemon zest
Dressing:
    3 tablespoons fresh lemon juice
    2 tablespoons olive oil
    2 cups halved cherry or grape tomatoes
    ½ cup chopped fresh parsley
    ¼ cup chopped scallions
    3 oz. feta cheese, crumbled

  1. Preheat the West Bend® Platinum Edition™ Grill/Griddle to 350°F. Brush the grill plate with oil. In a large bowl, toss zucchini, asparagus, and onion with 2 tablespoons olive oil; season with salt and pepper.
  2. Halve the bell pepper, removing the seeds and membrane. Grill vegetables (including bell pepper), until charred, 5-6 minutes. Chop bell pepper, zucchini, asparagus, and onions into bite sized pieces.
  3. Cook couscous according to package directions adding the lemon zest; set aside.
  4. In a large bowl, whisk together the lemon juice and 2 tablespoons oil. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and pepper. Top with feta cheese and serve.

    yield: 9-10 servings