recipe especially for

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, I know how much you love couscous... couldn't pass this up.. I know it's not raw but could be.. anyway , enjoy. I 'm thinking of using this on a camping trip with some variations for the group I go with. Suzi PS Sorry, this is for everyone, not just ... lol.. but he loves couscous. Grilled Vegetable CouscousExcerpted from Southwestern Vegetarian by Stephan Pyles with son. Simple SolutionThis is a variation on the classic "couscous au sept légumes" that I experienced frequently on my travels in Morocco. Grilling the vegetables gives a smoky dimension to the dish, which contrasts with the traditional

steaming process that tends to make the vegetables bland in flavor. Couscous is not only the name of the dish but also the main ingredient, which is actually granular semolina. In North Africa, couscous is nothing if not versatile: it is cooked in milk and served as a porridge, and mixed with fruit and sweetened for a dessert. For the Vegetables1 small zucchini, cut lengthwise into 1/2-inch-thick "planks"1 small yellow squash, cut lengthwise into 1/2-inch-thick "planks"1 red bell pepper, seeded and quartered1 yellow bell pepper, seeded and quartered1 red onion, cut into 1/2-inch rounds1 portobello mushroom, stem removedSalt and freshly ground black pepper to taste1 tablespoon chopped fresh oregano leaves1 tablespoon chopped fresh parsley leaves 1 tablespoon sliced fresh chives2 tablespoons balsamic vinegar6 tablespoons olive oil For the Couscous2 cups couscous4 cups Vegetable Stock Salt to taste2 teaspoons unsalted butter2 tomatoes, blanched, peeled, seeded, and diced1 tablespoon chopped fresh basil leaves1 tablespoon chopped fresh cilantro leaves 2 limes, zested and juiced6 tablespoons toasted pine nutsPrepare the grill.In a large mixing bowl, place the zucchini, squash, bell peppers, onion, and portobello and sprinkle with salt and pepper. In another mixing bowl, combine the oregano, parsley, chives, vinegar, and olive oil. Whisk to combine, pour over the vegetables, and toss to coat well. Place the vegetables on the grill or under a broiler and cook until tender, turning every couple of minutes, 5 to 8 minutes. Remove the cooked vegetables from the grill, let cool, and reserve. When cool, chop the vegetables. Meanwhile, place the couscous in a 2-quart mixing

bowl. Place the stock in a saucepan, season with sea salt, and bring to a boil. Pour over the couscous, stir in the butter, and cover with plastic wrap. Let the couscous stand for 10 minutes. When the couscous is ready, fluff it with a fork, making sure there are no lumps. Add the tomatoes, basil, cilantro, lime juice and zest, pine nuts, and season with salt. Mound the couscous on a platter. Pour the chopped vegetables on top and serve. Serves 6 to 8 -- Suzi What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/

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