1 pound (about 5 cups) fresh white mushrooms, sliced
2 (about 3-1/2 cups) medium zucchini, sliced
1 (about 1/2 cup) medium onion, thinly sliced
1 (about 1 cup) red bell pepper, diced
1/2 cup couscous (uncooked)
1/2 cup homemade or bottled barbecue sauce
1/2 teaspoon salt, optional
Preheat outdoor grill or oven to 425°F.
Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each pieces place mushroom mixture, dividing evenly. Bring long sides of oil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve.
Yield: 4 Portions