COUSCOUS WITH GRILLED VEGETABLES

COUSCOUS WITH GRILLED VEGETABLES image

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Yield 8-10

Number Of Ingredients 11

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3 zucchini, quartered lengthwise
2 med. red bell peppers, quartered lengthwise
2 small red onions, cut into 1/2" thick rounds
1/2 c. olive oil
4 1/2 c. canned low-salt chicken broth
2 1/4 c. small couscous (or about 14 oz. couscous)
1 1/4 c. chopped green onions
3 Tbls. fresh lemon juice
1 1/2 Tbls. finely chopped fresh thyme
1 Tbls. grated lemon peel
salt and pepper to taste

Steps:

Prepare barbeque (med-high) or broiler. Arrange zucchini, peppers, red onions and eggplant on baking sheets. Brush with 1/2 c. olive oil. Sprinkle with salt and pepper. Grill vegetables on grill (or on baking sheets if under broiler) until lightly charred and crip-tender, turning occasionally, about 8 min. Cool vegetables and cut into 1/2" pieces. Bring broth to boil in heavy large saucepan. Stir in couscous. Cover and remove from heat. Let stand 10 min.(or cook according to directions if using Israeli couscous). Transfer couscous to a large bowl. Fluff with fork. Mix in green onions, lemon juice, thyme and lemon peel. Cool completely. Mix in grilled vegetables. Season to taste with salt and pepper. (can be prepared 8 hrs. ahead. Cover and refrigerate. Let stand 1 hr. at room temperature before serving)