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
Keyword Couscous with grilled vegetables
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Ali Randall
110-ounce box Near East couscous
Lemon zest from 1 lemon
Juice from 1 lemon
4tablespoonsextra virgin olive oil, divided
3ouncesgoat cheese, crumbled
1/2cupfresh parsley, chopped
1sweet bell pepper, chopped
1small sweet onion, chopped
2cupsgrape tomatoes, sliced in half
Salt and pepper
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.