The smell of charcoal grills wafting through the neighborhood is a first sign of spring that seems to appear just as faithfully as the first robin or the first daffodil, and for me, with similar anticipation. Whenever I get the coals red hot, I can't help but want to throw everything in my fridge on the grill. I just don't want to waste it! This dish was a result of one of those nights. We used tomatoes, asparagus, and red peppers because that is what my roommate Rachel and I happened to have on hand, but just about any mix of grilled veggies would do.
-2-3 c couscous (it will double in size)
-1 1/4 c broth for every cup of couscous
-2 medium tomatoes, halved
-1 bunch asparagus, woody ends removed
-1 large red pepper, quartered
-1 c crumbled blue cheese, goat cheese, or feta
-> Coat vegetables with olive oil and salt and pepper. Put them on grill over hot coals and cook, turning once, until tender with dark grill marks.
Meanwhile bring broth to a boil. Add couscous. Stir and remove from heat. Cover with a lid lined with a dish towel and leave to sit until time to serve. Then fluff with fork.
Bring veggies in off the grill and chop into bite sized pieces. Mix cheese into couscous and top with or mix in chopped veggies.