I sometimes substitute rice for the couscous because my family’s not crazy about couscous. Also, if you can’t be bothered firing up the barbecue, you can slice up the vegies and broil them instead until they’re nicely browned. 

  • 2 cloves garlic
  • 3/4 teaspoon salt
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon each ground cumin and ground coriander
  • 2 each zucchini and portobello mushrooms
  • 1 each sweet red and yellow pepper
  • 1/2 cup dried green lentils
  • 1 cup whole wheat couscous (or rice)
  • 1/3 cup each minced fresh coriander and crumbled feta

On cutting board, finely mince and rub garlic with salt until smooth paste. In a small bowl, combine garlic mixture, oil, lemon juice, cumin and ground coriander. Set aside.

Slice zucchini lengthwise into 1/2-inch (1 cm) thick slices. Remove mushroom stems. Seed and quarter red and yellow peppers. Brush vegetables with 2 tbsp (25 mL) of the oil mixture. Place on greased grill over medium heat; close lid and grill, turning often, until tender, 6 minutes for zucchini and 10 minutes for peppers and mushrooms. Let cool; coarsely chop.

Meanwhile, in saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.

Place couscous in large heatproof bowl. Stir in 1 cup (250 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Add lentils, chopped vegetables, minced coriander, cheese and remaining oil mixture; toss to combine.

serves 4

Recipe from Canadian Living Magazine, June 2009