Mediterranean Couscous

This past Sunday--on Easter--I made this dish to accompany my braised lamb shoulder. The couscous was fluffy and delish. You can use any of your favorite vegetables, I just really like roasted zucchini, tomatoes and onions together. Also, this photo is not mine. My family ate the couscous so fast that I didn't have a chance to take a picture of the finished product! Enjoy.

INGREDIENTS (serves 6 - 8)

• 1 box of Near East Original Plain couscous
• 2 cups water
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• 2 large tomatoes, sliced into 1/4"
• 6 asparagus spears, trimmed
• 1 medium zucchini, sliced lengthwise or in 1/4" rounds
• 1 medium red onion, sliced into 1/2" rings (do not separate)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon sliced green onions
• 3/4 cup crumbled feta cheese

DIRECTIONS

Preheat oven to broil.

Place the tomatoes, zucchini, red onions and asparagus in a baking pan. Drizzle 2 tablespoons olive oil and season well with salt and pepper. Broil for 8 minutes, then turn veggies over and broil another 5 minutes, or until lightly charred. Remove and set aside until cool enough to handle.

Once veggies have cooled, cut into bit size pieces.

In medium saucepan, bring water and pepper just to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork; cool, uncovered 10 minutes.

In large serving bowl combine lemon juice, remaining olive oil, parsley, mint and 1/2 teaspoon salt. Whisk until well blended. Add the couscous, all the vegetables, and the green onion. Gently mix well and chill 4 hours or overnight. Just before serving, stir in the feta cheese.