Grilled Vegetable Couscous

Truth: the only zucchini I've ever eaten is the deep fried kind served with a side of ranch. Yum. In fact, when I came across this recipe, I didn't know whether or not you were supposed to peel them, so I did it half and half (either way is fine, although, I bet you get extra fiber from the peel, so next time it stays). The first time I had couscous was while visiting my husbands family in the south of France. It has been a favorite of mine since, although we usually just eat ours plain. Even though it got mixed reviews by The Critics, I think it was a really good start!

Ingredients:
1 zucchini, thinly sliced
1 cup chopped broccoli
1 small red onion thinly sliced
1  roasted red peppers (from a jar is fine!)
1 carrot thinly sliced
1 box couscous
juice and zest of 1 lemon
1/4 cup parmesan cheese (or leave out for a vegan meal!)
3 tablespoons dried parsley
4 tablespoons olive oil

Toss vegetables in 2 tablespoons of olive oil, salt and pepper to taste. Roast at 450 about 30 minutes, turning halfway through.

 

Cook couscous according to package instructions. While everything is cooking mix together 2 tablespoons olive oil, the lemon juice and zest, and dried parsley.

 

Combine vegetables, parmesan, dressing, and couscous!

 

 

Family Reactions:
 Husband (and I quote) "I don't hate it." I will say I was surprised that he didn't like it that much.
Sam (6 years): "It's not that good."
Allie (3 years): "It's not my favorite" This is what she says about anything she doesn't like.
Owen (8 months): my sweet baby loved it. He makes me so happy at meal times.

Overall feeling: I actually really really liked this. I will absolutely make it again, even if it's just lunch for me, or possibly used as a side dish. The great thing about couscous is you can eat it hot off the stove or cold as a salad. My kids love couscous, so their problem was with the vegetables.


Recipe adapted from here.