Israeli pearl couscous is a versatile pasta that remains ‘al dente’ when cooked. It is a perfect compliment to meat, poultry, fish or vegetables. Yellow squash or eggplant also work well in this recipe.
HINT: To help the lemon release it’s juice, cut in half and place cut side down on the grill until it starts to brown.
1 C dry Israeli pearl couscous
11/4 cup boiling water
2 bell peppers
2 tsp olive oil
1 Tbs Nashville Spice Company Couscous Seasoning
4 medium zucchini, sliced 1/2-inch thick
8-10 spears asparagus
4 spring onions
1/2 C feta cheese, crumbled
Bring water to boil, add couscous, cover pan, reduce heat to medium and simmer 8-10 minutes, stirring occasionally. When couscous is cooked, stir in Nashville Spice Company Couscous Seasoning and keep warm.
Roast bell peppers on grill over medium-high heat, 15-20 minutes, turning periodically, until charred, soft and collapsing. Remove, place in bowl and cover with plastic wrap. Let steam until cool to touch, then remove skin, stem and seeds, cut into thin strips and set aside.
Brush zucchini slices with olive oil on both sides. Grill zucchini and asparagus until well-browned on one side, 4-5 minutes. Flip and grill another 3-4 minutes. Remove and keep warm.
Brush green onions with remaining olive oil, grill 2-3 minutes until they start to char. Flip and grill another 2 minutes.
Spoon couscous on serving platter, arrange grilled vegetables on top. Sprinkle with feta cheese, squeeze lemon juice over vegetables. Serve warm.
Nutritional Information (per serving) | Calories 298.2 Total Fat 7.4g Saturated Fat 3.2g Polyunsaturated Fat 0.4g Monounsaturated Fat 2.5g
Cholesterol 16.7mg Sodium 223.9mg Potassium 812.5mg Total Carbohydrate 52.8g Dietary Fiber 7.4g Sugars 3.3g Protein 11.6g