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
VEGETABLE COUSCOUS SALAD
This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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
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 SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
Provided by Melissa Roberts-Matar
Categories Cheese Garlic Herb Onion Shellfish Vegetable Lunch Shrimp Summer Grill/Barbecue Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
- Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
- Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
- Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
- Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
GRILLED VEGGIES OVER COUSCOUS
Make and share this Grilled Veggies over Couscous recipe from Food.com.
Provided by Lucky.Wife
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly brush peppers, onions, tomatoes and eggplant with the 1 Tbs. olive oil. Place all but tomatoes on the greased grill rack directly over med. coals. Place tomatoes in 2 foli pie plates, place on grill over coals.
- Grill onion slices uncovered for 10-15 minutes, sweet peppers 8-10 minutes, and eggplant for about 8 minutes or until veggies are tender turning occasionally. Grill tomatoes for 10-15 minutes or till heated through turning once. Remove veggies from grill cut into bite sized pieces.
- Meanwhile, bring water to boil in med. pan. Add basil or oregano, 2 teaspoons olive oil, and salt. Add couscous. remove from heat cover, let stand 5 minutes or till liquid is absorbed.
- To serve fluff couscous with fork. Spoon into serving platter, top with grilled veggies.
Nutrition Facts : Calories 191.2, Fat 4.3, SaturatedFat 0.6, Sodium 203.6, Carbohydrate 33.9, Fiber 6, Sugar 4.5, Protein 5.6
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
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