An easy side dish for grilled meats, fish, poultry. Can be served hot or at room temperature.
1 red onion
1 red bell pepper
10 asparagus stalks
2 tablespoon extra virgin olive oil
1 tablespoon herbs de Provence
salt and pepper
1 box plain couscous
2 cups chicken stock
No nutrition information available
Slice vegetables large enough to grill, leave asparagus whole but trim the woodsy ends. Toss vegetables with olive oil, season with herb blend and salt and pepper. Grill over med-high heat until almost done - you want to leave a bite to them. Prepare box of couscous according to package instructions using chicken stock as the liquid source. While it is cooking, dice the vegetables into smaller bite size pieces. When couscous is done, in a large bowl combine the vegetables and couscous, toss together, add a little olive oil and salt and pepper to taste. Can be served warm or at room temperature.