Grilled Harissa Vegetables with Couscous
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Grilled Harissa Vegetables with Couscous
Grilled Harissa Vegetables with Couscous
4 baby bella mushrooms, quartered
4 (1/2 -inch thick) slices peeled eggplant
1 small red onion, thickly sliced
1 yellow bell pepper, thickly sliced
1 zucchini, thickly sliced
Olive oil cooking spray
3 tbsp. Mina Harissa Moroccan Red Pepper Sauce*
1 tbsp. lemon juice
1 tbsp. extra virgin olive oil
Garlic salt to taste
3 cups hot cooked couscous
Chopped fresh parsley

Serve over quinoa in place of couscous to make this dish a complete protein.

Prep: 15 minutes, Cook: 10 minutes, Serves: 4 to 6 

1. Coat all vegetables with cooking spray. Grill over medium heat until nicely charred and softened. Remove from grill and cut into bite-size pieces.

2. Place in a large bowl and stir in harissa sauce, lemon juice and olive oil; season with garlic salt. Serve over couscous and sprinkle with parsley.

*Mina Harissa comes in 2 varieties: spicy and mild. Use the spicy variety sparingly and the mild liberally. 

Nutritional Information:
166 calories, 5 g protein, 4 g total fat (0 g sat.), 29 g carbohydrate, 3 g fiber, 3 g sugar, 0 mg cholesterol, 58 mg sodium, 4 points