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President and CEO

Couscous with Grilled Vegetables

Published in Recipes, Pasta & Potatoes Author: CentraCare

Recipe adapted from Home & Plate.


  • 1 box couscous (10 oz.)
  • 1 lemon
  • 4 tbsp. olive or sunflower oil
  • 3 oz. goat cheese, crumbled
  • ½ c. fresh parsley, chopped
  • 1 medium zucchini, sliced
  • 1 medium squash, sliced
  • 1 medium bell pepper, chopped
  • 1 small onion, chopped
  • 8 oz. mushrooms, chopped
  • 2 c. grape tomatoes, sliced in half
  • Salt and pepper


Sauté, roast or grill zucchini, squash, bell pepper, onion and mushrooms with 2 tbsp. oil until caramelized, about 15 min. Season with salt and pepper, remove and cool. Prepare couscous according to package directions. Combine squeezed lemon juice, 2 tbsp. oil and goat cheese in a large bowl. Add grilled vegetables, tomatoes, parsley and couscous and mix until well-blended.

Refrigerate leftovers — it’s delicious served chilled!

Yield: 8 servings

Nutritional Information Per Serving
  • Calories: 250
  • Fat: 10 g.
  • Sat. Fat: 2.7 g.
  • Trans Fat: 0 g.
  • Sodium: 70 mg
  • Carbs: 3.3 g.
  • Fiber: 5.3 g.
  • Protein: 8.3 g.