Grilled Veggie Skewers with Herbed Couscous and Corn Feta Relish

These grilled veggie skewers are anything but boring. Chunks of zucchini, mushroom and bell pepper are brushed with a tangy mustard marinade, then grilled to smoky perfection. Served over fluffy herbed couscous and topped with a sweet corn feta relish, this dish is a celebration of fresh, vibrant flavors.

Perfect for a summer cookout or a quick weeknight dinner, these skewers are easy to customize with your favorite vegetables. The relish adds a creamy, tangy finish that ties everything together. Fire up the grill and get ready to impress!

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Ingredients

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl, cover with water and let soak. Core and finely dice tomato. Cut corn kernels from cob. Core, seed and cut bell pepper into 1-inch squares. Slice zucchini into ¼-inch-thick rounds. Trim, then halve mushrooms. Mince garlic. Chop parsley.
2. Bring 1 cup water and a pinch of salt to a boil in a small pot. In a small bowl, combine garlic, ½ TBSP white wine vinegar, 1 tsp mustard and 1 TBSP olive oil. Season with salt and pepper.
3. Once water is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.
4. Remove skewers from water. Thread mushrooms, zucchini and bell pepper onto skewers, alternating between each. Brush with marinade. Season with salt and pepper. Place on a baking sheet. Broil until lightly charred and tender, 6-8 minutes per side. TIP: If grilling, place skewers on grate directly over flame and cook 6-8 minutes per side.
5. Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium heat. Add tomato and corn. Cook until tomato softens, 4-5 minutes. Stir in 1 TBSP white wine vinegar and 1 tsp mustard. Remove pan from heat and let stand a few minutes to cool, then stir in feta cheese. Season with salt and pepper.
6. Fluff couscous with a fork, then stir in parsley, 1 TBSP butter and a drizzle of olive oil. Season with salt and pepper. Divide couscous between plates, then top with relish and skewers.

Recipe Tips

FAQ

Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan works well. Cook the skewers over medium-high heat until charred and tender.

Can I make this recipe vegan?

Absolutely! Omit the feta cheese and use a plant-based butter or additional olive oil.

How do I store leftovers?

Store skewers, couscous and relish separately in airtight containers in the refrigerator for up to 3 days.