Recipe: Grilled Vegetable Couscous with EVOO

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With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy!


2 bell peppers, preferably assorted colors
2 medium squash, preferably one zucchini and one summer squash
1 medium red onion
2 cups Israeli Couscous
¼ cup loosely packed fresh basil leaves, finely sliced.
Extra Virgin Olive Oil
Freshly ground pepper


Fire up your grill!

Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside. Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters. Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces.

Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

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Recipe: Grilled Vegetable Couscous with EVOO, 4.1 out of 10 based on 68 ratings

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