Couscous with Grilled Vegetables

This hearty side is almost a meal in itself. Garden-fresh vegetables are grilled and added to couscous for an appealing dinner accompaniment.


8 servings


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 (10 ounce) package 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


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 to 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-inch pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

Amount per serving (1 cup): 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.

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