This could be a side dish to grilled meat, a light lunch, or a vegetarian main dish. Recipe is from Light and Tasty’s June/July 2005 issue.
2 Small zucchini, quartered lengthwise
1/2 Medium eggplant, slice widthwise 1/2 inch thick
1 Medium red bell pepper, quartered
1 Small onion, sliced 1/2 inch thick
3/4 Teaspoon salt, divided
1/2 Teaspoon pepper, divided
2 Cups chicken broth or 2 cups vegetable broth
10 Ounces uncooked couscous
1/2 Cup chopped green onion
4/2 Teaspoons lemon juice
2/4 Teaspoons minced fresh thyme
Spritz vegetables with nonstick cooking spray and sprinkle with ¼ teaspoon each of salt and pepper.
Coat grill rack with nonstick cooking spray before preparing grill for indirect heat.
Arrange veggies on grill rack over indirect heat.
Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender; let stand until cool enough to handle.
Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed.
Cut grilled veggies into ½ inch pieces.
Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper.
Toss until combined.