Grilled Vegetable Couscous
Elevate your dinner table with this vibrant and flavorful Grilled Vegetable Couscous, a dish that perfectly balances smoky charred veggies with fluffy, tender couscous. This easy-to-make recipe features a medley of zucchini, red bell pepper, red onion, and cherry tomatoes, marinated in a blend of olive oil, garlic powder, cumin, and paprika before being grilled to perfection. The vegetables are then tossed with fragrant couscous cooked in vegetable broth and dressed with fresh parsley and a zing of lemon juice for a refreshing finish. Ready in just 35 minutes, this quick and healthy dish is not only vegetarian-friendly but also perfect as a light main course or a versatile side dish. Serve it warm or at room temperature for a crowd-pleasing addition to any meal.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 medium zucchini
- 1 large red bell pepper
- 1 medium red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your grill or grill pan over medium-high heat.
Cut the zucchini, red bell pepper, and red onion into bite-sized pieces.
In a large mixing bowl, combine the zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, ground cumin, paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss to coat the vegetables evenly.
Grill the vegetables for 10-12 minutes, turning occasionally, until they are tender and lightly charred. Remove from the grill and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork and transfer it to a large serving bowl.
Add the grilled vegetables to the couscous. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Sprinkle with chopped fresh parsley, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon black pepper. Toss gently to combine.
Taste and adjust seasoning, if needed, with additional salt or lemon juice.
Serve warm or at room temperature, garnished with a bit more parsley if desired.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 33.9 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
