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Grilled Vegetable Couscous

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


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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  • West Bend Admin