Grilled Asian Vegetable Couscous Food

COUSCOUS WITH GRILLED VEGETABLES

Steps:

• Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

GRILLED VEGETABLE COUSCOUS SALAD

Steps:

• Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
• Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
• In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.

GRILLED VEGETABLE-COUSCOUS SALAD

Steps:

• Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper.
• Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons.
• Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Add the dressing and toss; season with salt and pepper.
• Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

GRILLED VEGETABLE COUSCOUS

Steps:

• Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

GRILLED VEGETABLE COUSCOUS

Steps:

• Spritz vegetables with nonstick cooking spray and sprinkle with ¼ teaspoon each of salt and pepper.
• Coat grill rack with nonstick cooking spray before preparing grill for indirect heat.
• Arrange veggies on grill rack over indirect heat.
• Grill, covered, over medium indirect heat for 4-5 minutes on each side or until tender; let stand until cool enough to handle.
• Bring broth to boil in a saucepan and stir in couscous; remove from heat, cover, and let stand for five minutes or until liquid is absorbed.
• Cut grilled veggies into ½ inch pieces.
• Fluff couscous with a fork and add vegetables, green onions, lemon juice, thyme, and remaining salt and pepper.
• Toss until combined.

ROASTED VEGETABLE COUSCOUS RECIPE

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
• Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.
• Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.

ASIAN CHICKEN KABOBS

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.

GRILLED ASIAN VEGETABLE COUSCOUS

Steps:

• For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
• For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
• For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
• Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
• Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

GRILLED VEGETABLE COUSCOUS WITH LEMON & GOAT CHEESE

Steps:

• Preheat grill to medium-highl Brush grill grate with oil.
• For the Vegetable, toss:.
• zuicchini, asparagus and onion and red pepper with 2 T. oil;season with salt & pepper. Grill vegetables covered, until charred 5 - 6 minutes. Chop vegetables and onion into bite sized pieces. Transfer to a bowl, cover with plastic wrap and steam 10 minutes.
• For Couscous:.
• Cook couscous according to package directions with zest added; set aside.
• Whisk:.
• Lemon juice and 1 T. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt & black pepper. Top couscous with goat cheese.