- 2 tablespoons olive oil
- 1/2 small onion, finely minced
- 1 clove garlic, minced
- 1/4 cup fresh lemon juice
- fresh course ground black pepper, to taste
- grated zest of one lemon********* I love love to add 2 to 3 tsp of honey to this recipe!
Thursday, April 11, 2013
Friday, April 5, 2013
It's getting that time of year again that I just want to add as many fresh veggies in our diet as I can. I love playing with new recipes, so I thought I would see how my family would like couscous. I found this recipe in an old magazine and changed the veggies to what we like in our family. You can add any veggies you want.
- 2 small zucchini, quartered lengthwise
- 1 package of brussel sprouts cut in half
- 1 medium sweet red pepper, quartered
- 1 small onion, sliced 1/2 inch thick
- Cooking spray
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups reduced-sodium chicken broth
- 1 package (10 ounces) couscous
- 1/2 cup chopped green onions
- 4-1/2 teaspoons lemon juice
- Spritz vegetables with cooking spray; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan.
- Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle.
- In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed.
- Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice.