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Grilled Vegetable Couscous - West Bend

Grilled Vegetable Couscous

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Full Recipe Details


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

Cooking Process

Preheat the grill 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. 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. Cook couscous according to package directions adding the lemon zest; set aside. 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


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