GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
- Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
- Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
- Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
- Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.
Nutrition Facts : Calories 417 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 454 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 37 grams
GRILLED ZUCCHINI AND BELL PEPPER FATTOUSH
Provided by Tori Ritchie
Categories Cheese Citrus Olive Pepper Tomato Vegetable Side Vegetarian Backyard BBQ Feta Zucchini Summer Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
- Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.
- Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.
GRILLED PEPPERS AND ZUCCHINI
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY PAN-GRILLED ZUCCHINI WITH LEMON PEPPER
This simple side dish comes together quickly and pairs nicely with any grilled meat. Indoor grill pans work great for those times when weather does not permit outdoor grilling.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
- Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 1.8 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 381.2 mg, Sugar 0.9 g
TUNISIAN GRILLED PEPPERS AND TOMATOES WITH COUSCOUS
This spicy, juicy meal, perfect for the summer, is one of a variety of Tunisian grilled salads. The couscous can be served warm or at room temperature. This makes a heavenly summer meal. Reconstitute some couscous and top with this spicy, juicy mix of grilled pepper and tomato salad. You can serve the couscous warm or at room temperature. The pepper salad is typical of Tunisian grilled salads (mechwya), of which there are many versions (eggplant can be included in the mix). In Tunisia, a spice mix called tabil would be used to season the peppers. I keep the mix on hand, without the dried garlic, but here I've given you a mix of spices to use. You can substitute tabil if you have some; the mix will be a little hotter because there is cayenne in the tabil.
Provided by Martha Rose Shulman
Categories main course
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill peppers over a hot grill or a gas flame, or under a broiler, until charred. Place in a bowl and cover with a plate or with plastic. Allow to cool.
- Grill tomatoes over a hot grill or under a broiler for about 3 minutes, until skins split and char. If tomatoes are large, turn over and grill on the other side. Small tomatoes needn't be turned. You do not want to cook them until they're overly soft. Remove from heat, place in a bowl and allow to cool until you can handle them.
- When peppers are cool enough, stem and peel. Holding them over the bowl to catch juices, seed and cut in 2-inch long strips. Transfer to another bowl and strain in juices. Peel, core and slice tomatoes. Cut slices into strips and transfer, with juices, to bowl with peppers.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Add caraway, coriander and cayenne if using. Work in the lemon juice and olive oil and toss with vegetables. Add half the parsley and toss together. Taste and adjust seasoning.
- Warm couscous if desired and divide among plates or wide bowls. Spoon on pepper and tomato salad with juices in bowl. Sprinkle more parsley on top and serve.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 9 grams
GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS
Aleppo pepper, also known as a Halaby pepper, is named after a city in northern Syria that is famous for its chiles. These pepper flakes have a mild, almost tangy flavor and are about half as spicy as most chile flakes. Combined with lime, cilantro and garlic, the Aleppo pepper really shines slathered over scallops and zucchini before they are grilled. The bright, herby, tangy sauce for this recipe acts as a marinade for the scallops and vegetables, a dressing for the couscous and a finishing sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
- Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
- Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
- Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
- Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
- Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.
GRILLED ZUCCHINI AND BELL PEPPER COUSCOUS
Categories Side Bell Pepper Zucchini Summer Couscous Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare grill.
- Trim zucchini and cut each lengthwise into 1/4-inch-thick slices. Quarter bell pepper lengthwise, discarding seeds, stem, and ribs. Brush zucchini with oil and grill with bell pepper on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is just tender and pepper is crisp-tender, about 5 minutes on each side. (Alternatively, vegetables may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Cut zucchini into 1-inch-wide pieces and cut bell pepper into 1/4-inch-wide strips.
- Mince garlic and mash to a paste with salt. In a dry 1 1/2-quart heavy saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute. Add broth and water and bring to a boil. Add couscous and immediately cover pan. Remove pan from heat and let couscous stand 5 minutes. With a fork fluff couscous and in a bowl toss with vegetables, garlic paste, and salt to taste.
GRILLED LEMON-PEPPER ZUCCHINI
I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.
Provided by Melissa Conger
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat. When hot, lightly oil grate.
- Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
- Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Fat 5.5 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 355.9 mg, Sugar 3.1 g
BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS
Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
- Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
- Set aside.
- Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
- Pour off drippings.
- Season with salt and pepper.
- Stir water and seasonings packet from couscous mix into beef mixture.
- Bring to a boil.
- Stir in couscous; remove from heat.
- Cover and let stand 5 minutes.
- Stir in olives.
- Spoon beef mixture evenly into each pepper half; sprinkle with cheese.
Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4
GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS
This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!
Provided by breezermom
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
- Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
- Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
- Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
- Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
- Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
- Serve hot or cold!
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