Couscous with Grilled Vegetables

By t1bishop

A tasty complement to any meat, poultry,
fish or tofu dish you toss on the grill, this recipe is also heart-friendly.

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Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 tablespoons water
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• medium red onion, cut into 1/2-inch thick slices
• small eggplant chopped
• 1/2 cup corn
• 2 small zucchini, halved lengthwise
• 1 cup whole wheat couscous
• 1/2 cup snipped fresh Italian parsley
• 2 tablespoons pine nuts, toasted
• Salt and freshly ground black pepper

Preparation

Step 1

ONE For dressing, in a screw-top jar
combine lemon juice, olive oil, water,
garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and shake well to combine. Brush the vegetables lightly with 1 to 2 tablespoons of the dressing. Grill the vegetables on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until vegetables are crisp-tender, turning occasionally.
TWO Meanwhile, prepare the couscous
according to package directions. Transfer grilled vegetables to cutting board; cool slightly and coarsely chop. Add chopped vegetables to couscous. Stir in parsley, pine nuts and remaining dressing. Season to taste with salt and pepper; toss.