Grilled Vegetable Couscous

• 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

• 1 cup of uncooked couscous
• 1 tablespoon minced lemon zest

• 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