Grilled Vegetable Couscous with Garlic Roasted Pork Loin

UPDATE: This post made it to Tastespotting.com!

Grilled Vegetable Couscous with Garlic Roasted Pork Loin

Grilled Vegetable Couscous

1 cup couscous

4 garlic, chopped

1 teaspoon salt plus additional for grilling

1 tablespoon butter

2 tablespoons extra virgin olive oil plus more for grilling

2 zucchini, quartered the long way

1 tomato, cut in half

1 red onion, cut in half

pepper

1 teaspoon red pepper flakes

1/2 cup chopped basil

juice of 1 lemon

Add 2 tablespoons olive oil and butter to hot pan over medium heat.

Add garlic to pan and cook until fragrant, about 30 seconds.

Add 1 cup of water and salt.  Bring to a boil.

Turn off heat.  Add cous cous.

Stir to combine.  Cover and set aside.  Let sit for 5 minutes and then fluff with fork

Drizzle olive oil over zucchini, tomato and onion.  Toss to combine.  Sprinkle with salt and pepper.  Toss to combine again.

Place the vegetables on a hot grill.  Grill for about 15 minutes or until you have nice grill marks.

Cut up vegetable into bit size pieces.

Combine all the vegetables and cous cous in a big bowl.  Add red pepper flakes, lemon juice and basil.  Stir to combine.

Serve.

Garlic Roasted Pork Loin

1/4 cup extra virgin olive oil

6 garlic cloves

1 teaspoon Knorr chicken bouillon powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tsp fresh rosemary

1 (1 pound) boneless pork loin

Preheat oven to 400 degree.

In a blender or food processor, process the first 6 ingredients. Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.

Roast in oven for about 20-30 minutes. Remove from oven, transfer loin to a platter, let sit for about 5 minutes.  The pork with continue to cook.  Slice loin just before serving.

This recipe was a happy accident.  I found all these leftover vegetables in the fridge and didn’t have anything planned.  It was either use it or loose it.  I got really lucky that it turned out as well as it did.  It was the perfect combination of summer vegetables and a great companion to the roasted pork loin.

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