Couscous with Summer Vegetables

Directions

1. Prepare you grill for direct grilling on medium-high heat between 350-400 degrees.
2. Slice zucchini and squash lengthwise and gently scoop the seeds out.
3. Core the yellow pepper. If you have mad knife skills make it so you have one continuous flat piece of pepper. Otherwise, make two flat pieces.
4. Lightly brush zucchini, squash, and pepper on both sides with olive oil, then salt and pepper.
5. Set aside, and prep the carrots. You want ¼ inch squares. To do this, peel the carrots. For each carrot, cut them in half so you have two equal round pieces. Cut those pieces in half lengthwise so you have four pieces with a flat side. With the flat side down, cut each carrot lengthwise into four strips, then cut those strips across so you have the ¼ inch squares (ish). Set aside.
6. Chop the shallot. Set aside.
7. Rough chop the parsley. Set aside.
8. Place zucchini, squash and yellow pepper on the grill. Throw in some woods chips (I used Cherry), and close the grill. After three minutes, check the vegetables. Turn them, and close the grill. Depending on the size of your zucchini and squash, you are looking at about 8 minutes tops. You just want nice grill marks. Too long on the grill, and they’ll get mushy. Take the pepper off when it starts to blister (It is super thin, and likely to be done before the zucchini and squash.
9. Take vegetables off the grill and chop. Cut zucchini and squash lengthwise and then cut into ½ pieces. Chop pepper in to ¼ to ½ inch squares. Set aside.
10. For the couscous, put about 2 tablespoons of olive oil in a large high-sided skillet. When it is glistening, put in carrots and sauté until you start seeing slight blackening on some of the edges, then add the shallots. Sauté the shallots and carrots together stirring frequently for another 2 minutes.
11. Add the dry couscous to the pan and toast it for about 2-3 minutes.
12. Add the vegetable broth and bring to a boil, then immediately reduce heat to a simmer. Stir frequently as the liquid reduces and absorbs. When the liquid is almost all absorbed, add the peas and pour in the wine and repeat the process of stirring while the liquid reduces. After the wine has reduced, taste couscous for doneness. If it is still little tough, add a little more broth. This process takes about 10-15 minutes.
13. When you are absolutely ready to plate, fold in the zucchini, squash, and pepper.
14. To plate, place your portion on the plate, and sprinkle with the Parmesan cheese and finish with the parsley.