Recipes

Grilled Vegetable Couscous

For the 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
For the Couscous:
  • 1 cup of uncooked couscous
  • 1 tablespoon minced lemon zest
For the 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