Pearl Couscous with Grilled Peaches, Sweet Onion, & Zucchini and Fresh Basil
By Susan Greeley, MS, RDN
- 2 cups dry pearl couscous
- 2 Tb olive oil
- 1 tsp salt
- 2 peaches (soft but still firm – not over or under ripe)
- 1 sweet onion, peeled and ends cut off
- 1 zucchini (summer squash), ends cut off
- 1 Tb avocado oil for grilling
- ½ cup fresh basil leaves
- 1 lemon, cut in half
- Bring 3 cups water to a boil with ½ tsp salt, then add the couscous, cover and reduce heat to low. Let cook, allowing couscous to absorb the water, about 10-12 minutes. Remove from heat and let stand to further absorb water. To make sure the couscous is not sticky, after cooking you can heat couscous in a pan with a tsp of olive oil and toss it around for several minutes until all moisture is removed and couscous grains do not stick.
- Slice peaches in half, then removed pits. Slice peaches, onion and zucchini in approximately ¼” slices for grilling. Brush or rub all pieces with avocado oil. (Don’t worry if peaches break in half.)
- Start your grill, making sure grates are clean. Once heated, lower the flame to lowest level.
- Place peaches, onions and zucchini on the grill. Let cook until softened and start to brown/caramelize lightly before turning. Do the same on the other side. Onions may take the longest to cook, zucchini will be the fastest. Keep the flame low and let cook until all are browned, softened, and have begun to caramelize but don’t let peaches become mushy.
- Place cooked couscous in a large serving bowl. Cut up the grilled peaches, onions and zucchini and add to couscous. Chiffonade or chop fresh basil and add to couscous. Sprinkle with ½ tsp salt, then drizzle with 1 Tbsp olive oil. Squeeze half a lemon over it, then toss well and serve. Can be refrigerated for several hours or overnight as well before serving.
Meal suggestion: Enjoy as a side with grilled salmon and a green salad!
For a vegetarian entrée, add some crumbled feta or goat cheese and chopped toasted pecans and serve over a bed of mixed greens.