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.
