Grilled Vegetable Couscous Recipe

Using grilled summer vegetables like zucchini and bell peppers, this RiceSelect® Couscous salad recipe is the perfect flavorful side dish for a barbecue.

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Serves
4
Total Time
15
Prep Time
10
Cook Time
5

Ingredients

  • null 1 cup uncooked RiceSelect® Couscous
  • null 3 medium zucchinis
  • null 1 small red or green bell pepper
  • null 1 teaspoon olive oil
  • null 1 clove garlic, minced
  • null ¼ teaspoon salt
  • null 1 cup chicken broth

Instructions

  1. 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.
  2. Mash garlic and salt to a paste.
  3. Bring broth to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
  4. In large serving bowl, toss with vegetables and garlic/salt paste.