Spicy Grilled Vegetable Couscous
From mystic_river1 15 years agoIngredients
- 6 ounces asparagus, tough ends snapped off shopping list
- 2 carrots, peeled, diagonally sliced 1-1/2 inches thick shopping list
- olive oil or nonstick cooking spray shopping list
- 2/3 cup cherry tomatoes, stemmed shopping list
- 1 small eggplant, cut into 1-inch slices shopping list
- 1 zucchini, trimmed and cut lengthwise into quarters shopping list
- 1/3 red onion, peeled and cut into 1/4-inch slices shopping list
- 1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered shopping list
- 1 tablespoon olive oil shopping list
- 1 cup canned garbanzo beans, rinsed and drained shopping list
- 2 teaspoons olive oil shopping list
- 1 14-ounce can reduced-sodium chicken broth shopping list
- 1 to 2 teaspoons Asian chili paste with garlic shopping list
- 1 cup couscous shopping list
- 1/8 teaspoon ground turmeric shopping list
- 2 tablespoons snipped mint shopping list
- . shopping list
How to make it
- Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
- Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
- Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
- Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
- Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
- Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint.
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The Rating
Reviewed by 2 people-
This recipe is full flavor and packed with nutrition.
I could not ask for anything more.
Michaeltrigger in loved it
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