**Grilled Vegetable Couscous: A Delightful Fusion of Flavors and Textures**
Discover the vibrant flavors and textures of grilled vegetables and fluffy couscous in this extraordinary dish. Grilled Vegetable Couscous takes you on a culinary journey where smoky, succulent vegetables meet the light and airy texture of couscous. This delectable combination is not only a feast for the senses but also a healthy and satisfying meal. Grilled Vegetable Couscous presents a delightful harmony of flavors and textures, making it a perfect choice for vegetarians, vegans, and those seeking a wholesome and flavorful meal.
**Appetizer: Grilled Vegetable Skewers with Tzatziki Sauce**
Kick off your culinary adventure with Grilled Vegetable Skewers, where colorful and tender vegetables are grilled to perfection and served with a refreshing tzatziki sauce. This tantalizing appetizer is a symphony of flavors and textures, setting the stage for the main course.
**Main Course: Grilled Vegetable Couscous with Feta and Pistachios**
Savor the main attraction, Grilled Vegetable Couscous with Feta and Pistachios. This hearty and satisfying dish features grilled vegetables tossed with fluffy couscous, tangy feta cheese, and crunchy pistachios. Each bite offers a delightful balance of flavors and textures, leaving you feeling both satisfied and energized.
**Side Dish: Roasted Red Pepper and Goat Cheese Salad**
Complement your meal with Roasted Red Pepper and Goat Cheese Salad, a vibrant and refreshing side dish. Featuring roasted red peppers, creamy goat cheese, and a tangy dressing, this salad adds a touch of color and freshness to your culinary journey.
**Dessert: Grilled Pineapple with Coconut Cream**
End your culinary exploration on a sweet note with Grilled Pineapple with Coconut Cream. This tropical dessert combines the caramelized sweetness of grilled pineapple with the rich and creamy flavor of coconut cream. It's a delightful treat that will leave you craving more.
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.
CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS
Steps:
- In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
- Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
- Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
- Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
- Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
GRILLED VEGETABLE COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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 ASIAN VEGETABLE COUSCOUS
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 22
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 SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.)
Tips:
- Choose fresh, seasonal vegetables: This will ensure that your grilled vegetable couscous is packed with flavor. Look for vegetables that are brightly colored and free of blemishes.
- Marinate your vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices will help them to develop a delicious flavor. You can marinate the vegetables for as little as 30 minutes or up to overnight.
- Grill the vegetables over high heat: This will help to create a slightly charred exterior and tender-crisp interior.
- Use a variety of vegetables: This will add color, flavor, and texture to your grilled vegetable couscous. Some good options include zucchini, bell peppers, mushrooms, and cherry tomatoes.
- Cook the couscous according to the package directions: This will ensure that the couscous is cooked properly and has a fluffy texture.
- Fluff the couscous with a fork before serving: This will help to separate the grains of couscous and make it light and airy.
Conclusion:
Grilled vegetable couscous is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables, flavorful herbs, and spices. It is also a good source of fiber and protein. Whether you are serving it as a main course or a side dish, grilled vegetable couscous is sure to be a hit.
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