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I love this couscous recipe. It’s hard for me to say what’s more important in this dish, the grilled vegetables, or the fresh mint, or the juice of the lemon, or maybe it’s the homegrown tomatoes ;). They all contribute to a nice medley of fresh summer flavors. It’s a great side dish to accompany any grilled meat or fish dish. This time I served it with grilled shrimp skewers. Bell peppers would be great but I already used bell peppers for the shrimp skewers. Nice flavorful summery dinner.
Grilled Veggie Couscous (3-4 servings)
1 ½ cups of cooked couscous
2 medium zucchini cut into wedges or slices
½ red onion sliced into medium thickness
1 cup of cherry tomatoes
½ cup fresh mint, chopped
3 tbs olive oil
Juice of 1 lemon
salt and pepper
Drizzle about 1 tbs olive oil over vegetables and lightly season with salt and pepper.
On medium high heat grill the zucchini and onion until softened with grilled marks.
Remove from grill onto a platter.
Grill tomatoes just until slightly softened and move to platter.
Once cooled, cut zucchini and onions into small pieces about ½ inch in size.
Cut cherry tomatoes in half (careful not to smash them).
Combine in bowl with couscous.
Add olive oil, pinch of salt and pepper, juice of lemon, and mint.
Gently toss to combine.
