Balsamic-Glazed Grilled Veggies with Fluffy Couscous

Recipe Collection: Dinner

Balsamic-Glazed Grilled Veggies with Fluffy Couscous transform your meals with a vibrant vegetarian dish that’s perfect for Mediterranean cuisine lovers. This gluten-free recipe features a colorful array of grilled zucchini, bell peppers, and mushrooms, all drizzled with a tangy balsamic glaze. The smoky, charred vegetables paired with light, fluffy couscous create a satisfying texture and flavor profile that’s versatile enough for any occasion—great for salads, side dishes, or a main course.

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Overview

Experience a delightful medley of grilled vegetables, including zucchini, bell peppers, and mushrooms, all enhanced with a balsamic glaze. This dish is served atop a bed of light and fluffy couscous, making it a perfect vegetarian option for any season. The combination of smoky, charred vegetables and the tangy sweetness of balsamic vinegar creates a harmonious balance of flavors that will leave your taste buds wanting more.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

Mediterranean

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 1 Large zucchini, sliced
• 4 Ounces (oz) button mushrooms, divided
• 1 Red bell pepper, minced
• 3 Tablespoons (tbsp) olive oil, divided
• 3 Cups water
• 1 Teaspoon (tsp) salt
• 2 Cups couscous, packaged
• 2 Tablespoons (tbsp) balsamic vinegar
• 1 Teaspoon (tsp) freshly ground black pepper, ground
• 1 Medium red onion, sliced
• 4 Cloves garlic, minced
• 0.5 Teaspoon (tsp) smoked paprika
• 0.5 Teaspoon (tsp) dried oregano

Steps

1. Preheat your grill to high heat, whether outdoors or indoors.
2. In a large bowl, combine zucchini, mushrooms, bell pepper, red onion, and garlic. Drizzle with 2 tablespoons of olive oil. Season with smoked paprika, oregano, salt, and black pepper. Toss to coat evenly.
3. Place the vegetables on the grill. Cook, flipping occasionally, until they are charred and tender, about 10-12 minutes.
4. Meanwhile, in a large pot, bring water, 1 tablespoon of olive oil, and salt to a boil. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork. Allow couscous to cool to room temperature.
5. Once the vegetables are grilled, remove them from the grill and let them cool slightly.
6. To serve, spread the couscous on a large serving platter. Arrange the grilled vegetables on top.
7. Drizzle the entire dish with balsamic vinegar and a touch more olive oil if desired.
8. Garnish with fresh herbs like parsley or basil for an added burst of flavor. Serve warm or at room temperature.

Enjoy this vibrant and flavorful dish that pairs perfectly with a crisp white wine or a refreshing iced tea!