CousCous Grill’s Story
Proprietor Nick Shams has been in the restaurant business for over 20 years, his expertise as a chef, owner, and operator make CousCous Grill what it is today. His experiences have taken him from Iran, to the UK, California, and now here to Utah. Nick owes his healthy lifestyle to a diagnosis of colorectal cancer in 2008. Determined to be alive for his family, he took his knowledge and set out to change his eating habits. He also wanted to help educate others about maintaining a healthy body and mind.
Nick shares his mission of hope and healing with those who visit CousCous Grill. There you can find him cooking up the daily special, or out in the dining room talking with his customers about food and life.
Their Fresh & Healthy Food
Each order is homemade with fresh ingredients, so fresh that they don’t even freeze any of their food. All of their food is made with 100% olive oil as well as a variety of fresh spices to create bold and delicious flavors.
If you aren’t sure what to get during your first visit then try one of their customer favorites:
- Signature Garbanzo Chips (Appetizer): House-made chips with hummus & peach mango salsa.
- Grilled Chicken & Artichoke Pesto over Zucchini Noodles: Grilled chicken & artichokes in a creamy pesto sauce over zucchini noodles
- Gourmet Style Pitas: Choice of shrimp, steak or chicken. Served on pita with toasted cheese, creamy tahini garlic sauce, mushrooms, avocado, caramelized onions and roasted peppers. Served with side of couscous.
- Stromboli: Rolled up pizza dough, stuffed with goodness! Veggie, Meatlover, Chicken Florentine & Hawaiian options.
Nick also highly recommends you try their soups. He has created 60 to 80 soup recipes that are all gluten-free. Nick’s inspiration comes from people’s health issues and diet restrictions, he makes sure everyone can eat at CousCous Grill. Find vegan, vegetarian, gluten-free, sugar-free and other specialty dishes available.
See the full menu online: http://couscousgrill.com/wp-content/uploads/2017/09/CousCous.Menu_.pdf