Couscous is a crushed durum wheat semolina formed into small granules. It is a blank canvas for any flavor profile and is often used in Mediterranean cuisine. This simple recipe combines grilled vegetables and reduced balsamic vinegar for a light, fresh taste.
12 cherry tomatoes
1/4 cup reduced balsamic vinegar
1 cup couscous
1 tsp salt
1 1/4 cup water
2 tbsp olive oil
Boil the water and 1/2 teaspoon of the salt and add the couscous. Turn the stove to down to simmer and allow the couscous to cook for 10 minutes covered. Turn off the stove and set the couscous aside.
In the meantime, cut the zucchini into 1/4” slices and skewer alternately with the tomatoes. Drizzle the vegetables with the vinegar. Season with the remaining salt. Grill for 4 to 5 minutes or until you see grill marks on the zucchini. The tomatoes will blister at around the 3 minute mark, so take care not to burn them.
Remove the vegetables from the skewer and quarter the zucchini. Fluff up the couscous with a fork and add the olive oil, grilled vegetables and any juices from the vegetables. Toss together and serve warm or cold.
Makes 3 to 4 servings.