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!
Preheat grill to medium-highl Brush grill grate with oil.
For the Vegetable, toss:
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.
For Couscous:
Cook couscous according to package directions with zest added; set aside.
Whisk:
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.