Couscous is a funny starch, it doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs like oregano, basil or mint, or even studded with fruit like raisins or apricots. It’s a very neutral — and nutritious — base for all sorts of dishes. We like using the “pearl” sized couscous to make the dish more substantial. This recipe can be changed to incorporate any vegetables or herbs you have on hand.
Pearl Couscous with Grilled Vegetables
Servings: 6
Calories: 215kcal
Ingredients
- 1 cup pearl or Israeli couscous
- 1 1/2 cup chicken broth
- 4 Tbsp olive oil divided
- 2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 clove garlic minced
- 1 1/2 tsp fresh oregano minced
- 1 1/2 tsp + 1/4 c. fresh chives minced
- sea salt and fresh ground pepper to taste
- 1 red bell pepper
- 1 medium size zucchini
- 1 medium size yellow squash
Instructions
- In a medium saucepan, heat one tablespoon olive oil over medium heat.
- Add couscous and season with salt and pepper. Cook and stir until golden.
- Add chicken broth and bring to a boil. Turn heat to simmer and cook for ten minutes.
- Fluff the couscous with a fork and place in a medium bowl to cool slightly.
- Meanwhile, prepare the sauce. In a small bowl, combine two Tbsp olive oil, lemon juice, lemon zest, garlic, oregano, chives and salt and pepper.
- Add to cooked couscous.
- Slice pepper, zucchini, and squash in half. Brush both sides with olive oil and sprinkle with salt and pepper.
- Grill for a few minutes on each side.
- Chop the vegetables and add to couscous. Mix together and serve at room temperature.
