Ingredients
8
8 servings
- •1 large zucchini, thickly sliced
- •4 ounces button mushrooms, quartered
- •1 red bell pepper, chopped
- •1 tablespoon olive oil
- •3 cups water
- •1 teaspoon salt
- •2 tablespoons olive oil
- •2 cups couscous
- •2 tablespoons balsamic vinegar
Instructions
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutritional Facts
Per 8 servings
- Calories: 224
- Carbohydrate: 37g
- Fat: 6g
- Fiber: 3g
- Protein: 7g
- Sugar: 2g
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