Ingredients:
1/3 cup pine nuts
1 1/2 cups chicken broth or water
1/2 tsp salt
1 tbsp olive oil, plus more for basting vegetables
1 cup couscous
1 medium zucchini, cut lengthwise into 1/2 inch slices
1 medium red bell pepper
1/2 small red onion, sliced into 5 (1/2 inch) slices
Salt and black pepper, to taste
1 clove garlic, minced
1/4 cup crumbled feta cheese or basil-tomato-flavored feta cheese
1/2 tsp lemon pepper
Directions:
1. Toast pine nuts in small nonstick skillet over medium heat 5 minutes or until just brown and fragrant. Transfer to plate to cool; Set aside.
2. Bring broth, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil in small saucepan over medium heat. Stir in couscous, Cover; remove from heat. Set aside 5 minutes or longer.
3. Preheat grill to medium-hot. Brush vegetables with olive oil. Season with salt and pepper to taste. Place vegetables on grill; cook until tender, about 3 to 5 minutes for zucchini and onion, about 7 to 10 minutes for bell pepper. When bell pepper is blackened, place in small plastic food storage bag; seal and set aside for 3 to 5 minutes. Remove from bag; rub or peel off blackened skin. Dice vegetables.
4. Spoon couscous into serving bowl. Fluff with fork. Add diced vegetables, garlic, pine nuts and cheese; mix well. Sprinkle with lemon pepper.
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