This couscous with grilled vegetables features zucchini, squash, asparagus, red peppers and mushrooms and is tossed with lemon and goat cheese for delicious flavor.
When we get invited to dinner next door, it’s always a treat.
My neighbor Julie has a treasure trove of Mediterranean and Greek recipes handed down through her husband’s side of the family.
She has shared many of her family dishes with me and we are thankful and grateful.
She uses lemon in many of her recipes, as well as feta and goat cheese.
The first step to this great dish is chopping all the vegetables and grilling or roasting them.
First, toss them in a bit of olive oil and season them with salt and black pepper and stick them in the oven for about 20 minutes.
The veggies soften and caramelize and lend their flavor to the couscous!
What is couscous?
Regular couscous (pronounced koose-koose) is a Mediterranean pasta that comes in a variety of styles, including large Israeli couscous also known as pearled couscous, and the smallest grained Moroccan couscous.
While couscous looks like a grain, it’s actually a pasta.
It’s made from a mix of wheat flour, semolina flour and water.
Is couscous with grilled vegetables healthy?
Yes, couscous is high in selenium, an antioxidant that helps fight inflammation.
In addition, it’s fiber-rich.
It supplies almost 10 percent of your daily recommended serving intake.
It has fewer calories per serving than brown rice.
Did I mention it’s great in so many ways!
How to use couscous
- Use it in place of breadcrumbs.
- Add it to soups and salads.
- Do use it to crust chicken or fish.
- Use it as a filling in tomatoes or bell peppers.
- Substitute it for of grits, rice or polenta.
- Use it in place of oatmeal, as a delicious start to your day.
Its light and fluffy texture goes perfectly with roasted vegetables off the grill.
Pair it with the classic Mediterranean flavors of lemon and goat cheese and you have a delicious, healthy and perfect side dish that can serve a crowd.
I promise it will not disappoint.
Mix it up. Use any summer vegetables including zucchini, yellow squash, asparagus, red peppers, red onion, cherry tomatoes and eggplant.
Just look for what ever you have in the fridge!
Roast them on a large baking sheet or grill them, it does not matter.
Cut your favorite veggies into bite-size pieces and squeeze fresh lemon juice over top for lots of flavor.
It wakes up the flavor of the grilled vegetables.
How to make couscous with grilled vegetables for dinner tonight
This couscous goat cheese salad is really a simple recipe.
Pick up a box of flavored couscous at the grocery store or follow directions below if buying couscous by the bag.
For each cup of dry couscous you’ll use 1 1/4 cups water in a medium saucepan on the top of the stove.
Add a half a teaspoon of kosher salt and a drizzle of olive oil or a pat of butter.
Bring the pot of water to a boil and add the couscous, giving it a quick stir with a wooden spoon before covering it with a lid and setting it aside to steam for about five minutes.
Fluff couscous with a fork since it tends to bind together during the steaming process.
Mix the couscous with the vegetables, add fresh lemon juice, fresh herbs like parsley or fresh basil and goat cheese.
Serve it as an easy couscous salad with a main dish or as a vegetarian dish for dinner.
Can you eat leftover couscous?
Couscous can be left at room temperature for a few hours or in the fridge for up to three days.
Couscous can be reheated in the microwave or on the stove. This is a great side dish served cold.
Try these other delicious recipes using couscous
- Couscous Stuffed Peppers
- Pearl Couscous with Roasted Vegetables
- Lemon Basil Grilled Shrimp and Couscous
- Pearl Couscous with Cherries and Spinach
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Easy Couscous with Grilled Vegetables, Lemon & Goat Cheese
- 1 10-ounce box Near East couscous
- Lemon zest from 1 lemon
- Juice from 1 lemon
- 4 tablespoons extra virgin olive oil, divided
- 3 ounces goat cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1 zucchini, sliced
- 1 squash, sliced
- 1 sweet bell pepper, chopped
- 1 small sweet onion, chopped
- 8 ounces mushrooms, chopped
- 2 cups grape or cherry tomatoes, sliced in half
- Salt and pepper
- Heat the grill to medium heat or preheat your oven to 450 degrees F. Toss the zucchini, squash, bell pepper, sweet onion, asparagus, and mushrooms in 2 tablespoons of olive oil.
- Season with salt and pepper. Roast or grill the vegetables until they are caramelized, about 15 to 20 minutes. Once slightly charred and softened, set aside to cool.
- Prepare the couscous according to package directions. Add the lemon juice, zest, 2 tablespoons of olive oil and the crumbled goat cheese to a large bowl and stir to mix.
- Add the grilled vegetables, tomatoes and couscous to the bowl and stir to incorporate.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!