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Couscous with Grilled Vegetables
By Chef Tom Fraker

Couscous with Grilled Vegetables


1 package Couscous with Roasted Garlic
1 Organic Bell Pepper (use Red Bell Pepper) halved and seeded
6 stalks Organic Asparagus trimmed and blanched
2 Organic Zucchini halved
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon each Salt and Pepper


Prepare couscous according to the package instructions.

Prepare a hot grill. Brush all of the vegetables with olive oil and season with salt and pepper.

Cook on the grill until heated through and you get nice marks.

Remove from the grill, chop into bite size pieces and carefully mix into the couscous.

Adjust seasonings and serve.


If you want to go one step further, add some grilled mushrooms to this dish.