My favorite part of this dish? The pine nuts! So yummy and it adds wonderful texture to the couscous. We served this on the side of Alton Brown's Ring of Fire Chicken.
1/3 cup pine nuts, toasted
1 1/2 cups chicken broth
1/2 teaspoon sale
1 tablespoon olive oil
1 cup couscous
1 medium zucchini, cut lengthwise into 1/2 inch slices
1 medium red bell pepper
1/2 small red onion, sliced
some olive oil, for basting
1 clove garlic, minced
salt and black pepper
1/4 cup crumbled feta
Preheat grill to medium-hot.
Bring chicken broth, salt and olive oil to a boil in a small saucepan. Sprinkle in couscous, cover and remove from heat. Set aside.
Brush vegetables with olive oil, then grill until tender.
3-5 minutes for zucchini and onion
7-10 minutes for bell pepper
When bell pepper is blackened, place in a small plastic bag: seal and set aside for 3-5 minutes. Remove from bag: rub or peel off blackened skin. Dice vegetables.
In a serving bowl, add couscous then fluff with fork. Add diced vegetables, garlic, pine nuts, and cheese; mix well.