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Epicurious
Gourmet

Grilled Zucchini and Bell Pepper Couscous

4.1

(4)

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound zucchini (about 3 medium)
1 small red bell pepper
1 teaspoon olive oil
2 small garlic cloves
1/2 teaspoon salt
1/2 teaspoon cumin seeds
1/2 cup chicken broth
3/4 cup water
3/4 cup couscous

Preparation

  1. Step 1

    Prepare grill.

    Step 2

    Trim zucchini and cut each lengthwise into 1/4-inch-thick slices. Quarter bell pepper lengthwise, discarding seeds, stem, and ribs. Brush zucchini with oil and grill with bell pepper on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is just tender and pepper is crisp-tender, about 5 minutes on each side. (Alternatively, vegetables may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Cut zucchini into 1-inch-wide pieces and cut bell pepper into 1/4-inch-wide strips.

    Step 3

    Mince garlic and mash to a paste with salt. In a dry 1 1/2-quart heavy saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute. Add broth and water and bring to a boil. Add couscous and immediately cover pan. Remove pan from heat and let couscous stand 5 minutes. With a fork fluff couscous and in a bowl toss with vegetables, garlic paste, and salt to taste.

Nutrition Per Serving

Each serving has about 165 calories and 2 grams fat.
#### Nutritional analysis provided by Gourmet
TagsCouscousPastaZucchiniSquashVegetableBell PepperGarlicRoot VegetableSideDinnerDairy FreeNut FreeVegetarianEasyWeeknight Meals30 Minutes or LessGrillingGourmet
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