Grilled Vegetable Couscous With Lemon & Goat Cheese

I got this recipe out of my August Cuisine at Home magazine, the only thing I changed was I used Israeli Couscous instead of the small instant kind. Great side dish!

• Ready In: 35 mins
• Serves: 6-8
• Yields: 9 cups

Ingredients

• For Vegetable Toss

• 3  cups  sliced zucchini
• 1  lb asparagus, trimmed
• 1  red onion, small and cut inot 1/2 inch thick slices
• 1  red pepper, sliced into chunks
• 2  tablespoons olive oil
•  salt & pepper
•  for the couscous
• 1 (10 ounce)  instant couscous
• 1  tablespoon  minced lemon zest

• Whisk

• 3  tablespoons fresh lemon juice
• 2  tablespoons olive oil
• 2  cups cherries or 2  cups grape tomatoes, halved
• 1⁄2 cup parsley, fresh & chopped
• 1⁄4 cup scallion, chopped
• 3  ounces  goat cheese, crumbled

Directions

1. Preheat grill to medium-highl Brush grill grate with oil.
2. For the Vegetable, toss:
3. zuicchini, asparagus and onion and red pepper with 2 T. oil;season with salt & pepper. Grill vegetables covered, until charred 5 - 6 minutes. Chop vegetables and onion into bite sized pieces. Transfer to a bowl, cover with plastic wrap and steam 10 minutes.
4. For Couscous:
5. Cook couscous according to package directions with zest added; set aside.
6. Whisk:
7. Lemon juice and 1 T. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt & black pepper. Top couscous with goat cheese.