Go Back
Front view of Couscous and vegetables
Print Pin
5 from 1 vote

Couscous with Grilled Vegetables, Lemon & Goat Cheese

This couscous with grilled vegetables includes zucchini, squash, asparagus, red peppers and eggplant and is mixed with lemon and goat cheese for delicious flavor.
Course Side Dish
Cuisine Greek
Keyword Couscous with grilled vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Ali Randall

Ingredients

  • 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 tomatoes, sliced in half
  • Salt and pepper

Instructions

  • Heat the grill to medium heat or preheat your oven to 450°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.

Notes

Recipe updated June 2019.