Grilled Vegetable Salad with Couscous and Wheat Germ

Whether you use an outdoor barbecue or an indoor grill pan, grilling offers a great way to add flavor to vegetables. This satisfying dish is perfect for lunch on the go, a picnic or potluck, or a side with dinner. Add some grilled chicken, lean steak or a piece of fish to round out your plate.

Serves 5

3/4 cup low-sodium vegetable broth

3/4 cup whole wheat couscous

1/4 cup Kretschmer Original Toasted Wheat Germ

2 medium zucchini, sliced lengthwise into 1/4-inch strips

1 large red bell pepper, seeded and cut into large strips

1 medium onion, peeled and cut into 1/4-inch slices

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

1/4 teaspoon ground pepper, divided

1/4 cup fresh lemon juice

2 tablespoons crumbled goat cheese or feta cheese

Preheat grill or grill pan. In small pot, bring vegetable broth to a boil. Stir in couscous, cover, remove from heat and set aside for 10 minutes. Stir in wheat germ and fluff with a fork. Spoon into a large bowl and set aside.

Place vegetables into large bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill and cook until softened, 4 to 6 minutes on each side. Some vegetables may cook faster; just remove the cooked ones from the grill when they are ready and continue to cook the others.

When all vegetables are cooked and cool enough to handle, cut into 1/2-inch dice. Add to prepared couscous. Mix in remaining olive oil, salt, pepper, lemon juice and cheese. Stir until combined.