Grilled Mushroom Packets
- 1 pound fresh white mushrooms sliced
- 2 medium zucchini sliced
- 1 medium onion thinly sliced
- 1 red bell pepper diced
- 1/2 cup couscous uncooked
- 1/2 cup homemade or bottled barbecue sauce
- 1/2 teaspoon salt (optional)
Preheat outdoor grill or oven to 425 degrees. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; toss until well coated; set aside.
On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece place mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal.
Place packets on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve.
This recipe yields 4 servings.