Categories: grain, side dish, vegetable

Ingredients

• 3 small zucchini
• Salt
• 2 t cumin
• 2 t packed light brown sugar
• 1/8 t cinnamon
• Pinch cayenne pepper
• Black pepper
• 1 large red onion
• 1/4 c extra virgin olive oil
• 1 1/4 cup couscous
• 1/4 chopped fresh cilantro
• 1 T orange zest
• 2 T fresh orange juice

Directions

1. Slice and salt zucchini in long quarters.

2. Heat grill to medium high.

3. Mix the cumin, brown sugar, cinnamon, cayenne, 1 t salt and ¼ t pepper.

4. Toss zucchini quarters with 1 T olive oil and the spice mix.

5. Let sit for 10 minutes.

6. Lay the onions on a tray or platter, brush both sides with 1 T of the olive oil and sprinkle with a little salt.

7. Meanwhile, bring 1 12 c water to boil in a large sauce-pan. Stir in couscous, 2 T olive oil, and 2/4 t salt. Cover, remove from the heat and set aside.

8. Set the zucchini cut side down on the grill and cook, flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 minutes.

9. Return the zucchini to its original bowl and toss to pick up any spices clinging to it.

10. Reduce the heat to medium.

11. Grill the onions until soft and slightly charred. 8 to 10 minutes.

12. Coarsely chop the zucchini and onions and stir them into the couscous, along with the cilantro, orange zest and orange juice. Taste for salt and pepper; add a little more orange juice to taste.

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