Directions:

Prepare you vegetables, peel and chop the zucchini, nip ends off the green beans, and steam both for about eight minutes. Prepare your couscous according to the package. The brand I used only took eight minutes at a medium boil and also came with it’s own spice packet of basil and herb.

Drizzle the steamed vegetables with olive oil and toss. Mix them into the couscous. Top with your rough chopped basil leaves. Sprinkle with Romano cheese. Cut your lemon in half then squeeze your lemon juice over your dish. You can also top this with the zest of the lemon.

Near East couscous is a 100% natural pasta product. This dish would also work very well with a can of cannelloni beans. Which would mean the only cooking you would have to do is steam the vegetables.

This recipe is just my own creation after a friend of mine gave me several zucchini and I wanted to do something special with them. I hope you enjoy this vegetarian dish as much as we did. In the ingredient photo I have coconut milk which I didn't use because of the spice packet that came with the couscous. If you have plain, then stir in some coconut milk for flavor.

Approximate total preparation time: 20 minutes.

Bulgur Wheat and Grilled Vegetable Salad

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