GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 473, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 616 milligrams, Carbohydrate 72 grams, Fiber 12 grams, Protein 17 grams
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.)
GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA
This is the best halloumi recipe I have ever made. It comes from http://www.everyday-vegetarian-recipes.com. It's a real taste sensation and super easy.
Provided by veggie-fan
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First make the chickpea salsa by mixing the first six ingredients together.
- Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
- Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
- Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
- Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.
Nutrition Facts : Calories 524.4, Fat 28.4, SaturatedFat 3.8, Sodium 107.6, Carbohydrate 61, Fiber 11.1, Sugar 5.7, Protein 11.2
GRILLED VEGETABLE COUSCOUS
This could be a side dish to grilled meat, a light lunch, or a vegetarian main dish. Recipe is from Light and Tasty's June/July 2005 issue.
Provided by A Messy Cook
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166.6, Fat 0.8, SaturatedFat 0.2, Sodium 417.7, Carbohydrate 33.2, Fiber 3.9, Sugar 2.7, Protein 6.8
COUSCOUS WITH GRILLED VEGETABLES
"This hearty side is almost a meal in itself," says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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GRILLED VEGETABLES WITH CHICKPEAS, FETA, AND COUSCOUS
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Servings 4Total Time 40 minsCategory Vegetables
- Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray.
- Stir together couscous, broth, and 1 teaspoon of the salt in a medium bowl; set aside. Stir together chickpeas, zucchini, squash, bell pepper, oil, oregano, and remaining 1 teaspoon salt. Divide chickpea mixture evenly, and place in the center of the sprayed side of each foil sheet. Top vegetables evenly with couscous mixture.
- Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.
- Place packets on unoiled grates, folded side up. Grill, covered, 10 minutes. Rotate packets 90 degrees. Cover and grill until vegetables and couscous are tender, about 5 minutes. Remove packets from grill; carefully unfold edges of long seam, allowing steam to escape. Gently fluff couscous, and stir into vegetables. Sprinkle servings with feta and oregano.
GRILLED VEGETABLES AND CHICKPEAS WITH COUSCOUS …
From myrecipes.com
5/5 (6)Calories 325 per servingServings 4
- Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.
- Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
- Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.
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