Couscous With Grilled Vegetables Recipes

Steps:

• In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

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.

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.

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.

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.

Steps:

• Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
• Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
• Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

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 its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. 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 plastic wrap 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 patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. 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.
• Mix together all the ingredients

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.

Steps:

• Prepare barbeque (med-high) or broiler. Arrange zucchini, peppers, red onions and eggplant on baking sheets. Brush with 1/2 c. olive oil. Sprinkle with salt and pepper. Grill vegetables on grill (or on baking sheets if under broiler) until lightly charred and crip-tender, turning occasionally, about 8 min. Cool vegetables and cut into 1/2" pieces. Bring broth to boil in heavy large saucepan. Stir in couscous. Cover and remove from heat. Let stand 10 min.(or cook according to directions if using Israeli couscous). Transfer couscous to a large bowl. Fluff with fork. Mix in green onions, lemon juice, thyme and lemon peel. Cool completely. Mix in grilled vegetables. Season to taste with salt and pepper. (can be prepared 8 hrs. ahead. Cover and refrigerate. Let stand 1 hr. at room temperature before serving)

Steps:

• Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
• Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
• Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
• Cut all vegetables into bite-size pieces; set aside.
• Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
• In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

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.