Couscous With Grilled Vegetables

A tasty complement to any meat, poultry, fish or tofu dish you toss on the grill, this recipe is also heart-friendly.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  cup water
• 2⁄3 cup couscous
• 1⁄4 cup extra virgin olive oil
• 3  tablespoons lemon juice
• 1 1⁄2 teaspoons curry powder
• 1  teaspoon  garlic salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1  cup  chopped bell pepper
• 1⁄2 cup  minced red onion
• 1  small zucchini, chopped
• 1 (15 ounce) can black beans, drained, rinsed

Directions

1. For dressing, in a screw-top jar combine lemon juice, olive oil, water, garlic 1/4 teaspoons salt and 1/4 teaspoons pepper. Cover and shake well to combine. Brush the vegetables lightly with 1 to 2 tablespoons of the dressing. Grill the vegetables on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until veggies are crisp-tender, turning occasionally.
2. Meanwhile, prepare couscous according to package directions. Transfer grill veggies to cutting board; cool slightly and coarsely chop. Add chopped veggies to couscous. Stir in parsley, pine nuts, and remaining dressing. Season to taste with salt & pepper; toss.