Grilled Vegetable Couscous Recipe


  • 1 cup uncooked Original Couscous
  • 3 medium zucchinis
  • 1 small red or green bell pepper
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 cup chicken broth


  • Trim zucchini and slice lengthwise into ¼ inch thick slices. Quarter bell pepper lengthwise discarding the seeds. Brush zucchini and pepper with olive. Grill both on lightly oiled rack 5-6 inches over glowing coals until zucchini is tender and pepper is crisp tender (about 5 minutes per side). Cut zucchini into ¼ inch and pepper into ½ inch pieces.
  • Mash garlic and salt to a paste.
  • Bring broth to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
  • In large serving bowl, toss with vegetables and garlic/salt paste.