The Art of Cold

Insight and Updates from the Leaders in Refrigeration

Pearl Couscous with Summer Vegetables

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Feb 6 | Food

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Pearl Couscous with Grilled Summer Vegetables

Serving Size: 4

1 package of plain pearl couscous 4 Roma tomatoes sliced crosswise
1 small eggplant sliced lengthwise ½ cup of olive oil
1 zucchini sliced lengthwise 1 tablespoon of chopped garlic
1 yellow squash sliced lengthwise Sea salt and fresh ground pepper
1 red onion sliced crosswise 1 tablespoon of chopped fresh rosemary


Cook the couscous according to package instructions. Keep warm.

Mix olive oil with garlic and chopped rosemary. Brush the vegetables with the oil and grill approximately 2 minutes on each side.

Toss the couscous with the rest of the oil and arrange with the vegetables on the plates. Garnish with sprigs of rosemary and season to taste with fresh ground pepper and sea salt.



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