Couscous with Grilled Vegetables recipe

from Publix GreenWise magazine
PREP: 20 minutes GRILL: 10 minutes

3 tablespoons lemon juice
3 tablespoons olive oil*
2 tablespoons water
2 cloves garlic*, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium red onion, cut into ½-inch thick slices
2 small zucchini,* halved lengthwise
1 cup whole wheat couscous*
¼ cup snipped fresh Italian parsley
2 tablespoons pine nuts, toasted
Salt and freshly ground black pepper

ONE For dressing, in a screw-top jar combine lemon juice, olive oil, water, garlic, ¼ teaspoon salt and ¼ teaspoon 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 to 12 minutes or until vegetables are crisp-tender, turning occasionally.

TWO Meanwhile, prepare the couscous according to package directions. Transfer grilled vegetables to cutting board; cool slightly and coarsely chop. Add chopped vegetables to couscous. Stir in parsley, pine nuts and remaining dressing. Season to taste with salt and pepper; toss. Makes 6 to 8 side-dish servings.

Nutrition Facts per serving: 238 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 201 mg sodium, 35 g carbo., 6 g dietary fiber, 7 g protein.

**NOTE: To test for medium coals, you should be able to carefully hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.