Spicy Grilled Vegetable Couscous

Vegetarians attending your barbecue? Serve this main dish recipe of colorful, appetizing grilled vegetables.

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  • Makes: 4 servings
  • Prep: 1 hr
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Spicy Grilled Vegetable Couscous
ounces asparagus, tough ends snapped off
carrots, peeled, diagonally sliced 1-1/2 inches thick
Olive oil or nonstick cooking spray
cup cherry tomatoes, stemmed
small eggplant, cut into 1-inch slices
zucchini, trimmed and cut lengthwise into quarters
red onion, peeled and cut into 1/4-inch slices
red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
tablespoon olive oil
cup canned garbanzo beans, rinsed and drained
teaspoons olive oil
14 ounce can reduced-sodium chicken broth
teaspoons Asian chili paste with garlic
cup couscous
teaspoon ground turmeric
tablespoons snipped mint
  1. Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
  2. Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
  3. Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
  4. Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoons oil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
  5. Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
  6. Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.
From the Test Kitchen
Food exchanges:

6 vegetable, 1-1/2 starch, 1 fat.

Nutrition Facts (Spicy Grilled Vegetable Couscous)
    Per serving:
  • 321 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 514 mg sodium,
  • 53 g carb.,
  • 13 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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