Couscous With Grilled Vegetables And Herbs Recipes

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 VEGETABLES WITH COUSCOUS AND YOGURT SAUCE

Steps:

• Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
• Meanwhile, cook the couscous as the label directs.
• Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
• Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

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.

HERBY COUSCOUS WITH GRILLED VEG

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as it soaks inches.
• While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on to the naked flame of my gas hob. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be.
• When fully blackened, place in a sandwich bag, wrap in clingfilm or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.
• On a very hot ridged grill pan, lightly char the asparagus and courgettes or patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chillies and ripped-up herbs. Mix well.
• Add the olive oil and lemon juice and toss well. You may need more than 40 ml, you may want less it depends on you. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.

TABBOULEH (OR COUSCOUS OR QUINOA) WITH GRILLED VEGETABLES

Steps:

• Toast walnuts and set aside.
• Boil water.
• In a large bowl, place bulgur and 1/2 teaspoon salt.
• Add boiling water and stir.
• Cover with plastic wrap and let soak for about 30 min, or until tender and liquid has been absorbed.
• In a small bowl, mix oil, salt, and pepper.
• If you're using a grill: heat grill to medium-high. Place a fine-mesh non-stick grill topper on grill to heat. Place vegetables in a single layer on a baking sheet. Brush both sides with oil mixture. Grind more pepper, if desired. Working in batches, grill until tender, turning once or twice. When veggies are cool to handle, chop coarsely. Cut tomatoes in half.
• If you're using a grill pan: use medium to medium-high heat.
• Have ready an area or plate for the zucchini to cool and a large bowl or plate for the rest of the veggies.
• Brush zucchini with oil mixture and place in a single layer. Grind more pepper, if desired. Grill for 8 to 10 min, turning once or twice. Set a side to cool.
• Chop onions into slices or bite-size pieces.
• Brush and grill onions 8 to 10 min, stirring occasionally. Move onion into large bowl.
• Slice mushrooms into 1/4-inch slabs. (If it's too thin, it'll stick to the pan).
• Brush and grill 6 to 8 min, turning once or twice. Move into bowl.
• Optional: Cut tomatoes in half. (This will make a mess in a pan, so you'll have to clean the pan immediately for an easier clean-up). Brush and grill 2 to 3 minute. If you have tomato halves, move into bowl. If you have whole tomatoes, set aside to cool.
• When bulgur is tender, add remaining 2 tbsp oil, lemon juice, and herbs. Toss to mix.
• Zucchini should be cool enough to handle by now. Coarsely chop and move into bowl.
• Tomatoes may be cool enough to handle. Cut in half. Move into bowl.
• Mix vegetables and add to bulgur.
• Add walnuts to bulgur and mix.
• Serve within 1 hour.