Ingredients:
Makes eight servings Prep time: 20 minutes Cooking time: 40 minutes Chill time: 30 minutes 2 cups halved Lindsay Black Ripe Pitted Olives 8 cups prepared couscous, chilled 2 teaspoons chopped fresh thyme 1 teaspoons fresh, chopped rosemary 1 cup Spanish Olive Drizzle* 1/4 cup capers 2 large zucchini, 1/2-inch lengthwise-sliced 3 large leeks, white part only, sliced lengthwise 2 red bell peppers, seeded, quartered 10 garlic cloves, peeled 1/4 cup canola oil Salt and pepper to taste (optional)

Instructions:
Prepare medium-hot fire on your grill. Combine first six ingredients in large bowl. Cover and reserve. Arrange zucchini, leeks, bell peppers and garlic on grill pan. Brush with canola oil and sprinkle as desired with salt and pepper. Cook until tender. Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 minutes before serving. Nutrients per serving: 464 calories, 242 calories from fat, 27 grams total fat, 16 grams monounsaturated fat, 0 mg cholesterol, 431 mg sodium, 50 grams total carbohydrates, 6 grams dietary fiber, 8 grams protein. All materials courtesy of CanolaInfo, Lindsay Olives and Propane Education & Research Council. For more recipes, visit www.canolainfo.org and www.lindsayolives.com and for more propane information and safety tips, visit www.usepropane.com