By Angela Stephens
Gannett News Service

Couscous, like other pastas and rice, is one of those easy-to-make foods that is great all by itself - but even better when combined with other ingredients.

A pilaf-style dish is a great way to use couscous. I pulled together some ingredients to make a springtime Mediterranean-flavored dish that was topped with grilled zucchini and feta cheese. The result was perfect as a light main dish when paired with salad.

Grilling the vegetables is a quick and easy way to prepare them. They keep their firm, yet delicate texture, while grilling intensifies the flavor - especially when seasoned with just a bit of olive oil and some herbs. I used zucchini, but you can use eggplant or yellow crookneck squash as well.

And, while grilling the veggies helps keep the heat out of the kitchen - perfect for those upcoming spring and summer dinners - you certainly can opt to roast them in the oven if it's not exactly get-out-the-barbecue weather yet. Just preheat your oven to 425 degrees and place the vegetables on a shallow baking sheet. A cookie sheet with edges works well. Prepare the veggies as described for the grill and roast about 10 to 15 minutes, until tender.

Couscous with Grilled Vegetables

3 medium zucchini, or 2 zucchini and 1 medium eggplant

Olive oil

Dried thyme

Coarse salt

Black pepper

Dried oregano

1/2 cup chopped onion

1 clove garlic, minced

1 rib celery, chopped

1/2 cup chopped red or yellow bell pepper

1 cup vegetable broth or water

Pinch saffron (optional)

1/4 cup raisins

1 cup canned garbanzo beans, rinsed and drained

3/4 cup instant couscous

1/3 cup feta cheese

Heat grill to medium-low. Cut zucchini and eggplant in half and rub lightly with olive oil. Sprinkle with coarse salt, black pepper and about 1/4 to 1/2 teaspoon each of dried thyme and oregano. When grill is hot, place vegetables, cut-side down on grill and cook until tender when pierced with a fork, about 7 minutes, turning once, if desired. Remove vegetables from grill and keep warm.

While vegetables are grilling, make the couscous. In a medium, nonstick saucepan, heat about 2 teaspoons olive oil over medium-high heat. Add the pepper, onion, garlic and celery and cook until vegetables are tender.

Add vegetable broth, saffron, raisins and garbanzo beans. Bring to a boil and stir in couscous. Turn off heat, cover pan and set aside for about 5 minutes, to allow couscous to absorb all of the liquid.

Coarsely chop grilled vegetables. Place couscous in a shallow serving bowl and top with the grilled vegetables. Then, sprinkle crumbled feta cheese on top. Makes about 4 servings.