2006 Couscous with Grilled Vegetables

By boandozzy

1 cup equals 163 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 34 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Originally published as Couscous with Grilled Vegetables in Light & Tasty June/July 2005, p51

Ingredients

• 2 small zucchini, quartered lengthwise
• 1/2 medium eggplant, sliced widthwise 1/2 inch thick
• 1 medium sweet red pepper, quartered
• 1 small onion, sliced 1/2 inch thick
• Cooking spray
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 cups reduced-sodium chicken or vegetable broth
• 1 package (10 ounces) couscous
• 1/2 cup chopped green onions
• 4-1/2 teaspoons lemon juice
• 2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan.

Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle.

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed.

Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined. Yield: 8 servings.