- with Lemon & Feta (or Goat) Cheese
Great at any temp!
Makes 9-10 cups
Total Time: 25 minutes
3 zucchini, sliced (~3 cups)
1 lb. asparagus, trimmed
1 small red onion, cut into 1/2·inch-thick slices
1 red bell pepper
2 Tbsp. olive oil
Salt and black pepper
FOR THE COUSCOUS, COOK:
1 box instant couscous (10 Oz.)
1 Tbsp. minced lemon test
7 Tbsp. fresh lemon juice
4 Tbsp. olive oil
2 cups halved cherry or grape tomatoes (or 4-5 roma tomatoes, chopped)
1 bunch fresh parsley, chopped
2 scallions, chopped
3 oz. feta or goat cheese, crumbled
Preheat grill to medium-high. Get
your grill basket! For a smoke flavor add some water soaked mesquite wood
For the vegetables, toss zucchini, asparagus, and onion with 2 Tbsp. oil; season with salt and black pepper. Grill vegetables (including bell pepper), covered, until charred, 5-6 minutes. Chop zucchini, asparagus, and onion into bite sized pieces. Transfer bell pepper to a bowl, cover with plastic wrap, and steam 10 minutes. Peel, seed, and dice bell pepper.
For the couscous, cook couscous according to package directions with zest added; set aside.
Whisk lemon juice and 4 Tbsp. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and black pepper. Top couscous with feta or goat cheese.
Tia Rowland —
Berkshire Hathaway Home Services Realty 626.685.1114
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