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Recipes // Side Dishes // Cous Cous with Grilled Summer Vegetables

Cous Cous with Grilled Summer Vegetables

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Ingredients:
Cous Cous:
  • 10 oz box- Cous Cous
  • 1 ea- Small yellow onion, finely chopped
  • 3 ea- Cloves of garlic, minced
  • 2 Tbsp- Extra virgin olive oil
  • 2 C- Chicken or vegetable stock or water
  • 1/2 tsp- Salt
  • 1/4 C- Italian Parsley, chopped
     
Ingredients for Grilled Vegetables:
  • 1 ea- Zucchini, ends trimmed, cut on the bias into roughly ½’ thick rings
  • 1 ea- Yellow squash, ends trimmed, cut on the bias into roughly ½’ thick rings
  • 2 ea- Ears of corn, shucked and cleaned of fibers
  • 1 Bu- Scallions, ends trimmed
  • 2 ea- Plum tomatoes, stem cut out and cut into quarters
  • 3 Tbsp- Fresh thyme leaves, chopped
  • 4 Tbsp- Fresh Italian parsley leaves, chopped
  • 3 Tbsp- Fresh tarragon leaves, chopped
  • 2 Tbsp- Fresh oregano leaves, chopped
  • 1/4 C- Extra virgin olive oil
  • Salt and pepper
Directions:
  1. Wash all vegetables and herbs and pat dry.
  2. Place all vegetables and accompanying herbs into a large bowl and toss with olive oil and season with salt and pepper.
  3. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours.
  4. Start the cous cous by heating your cooking liquid in a small pot so it comes to a boil.
  5. Meanwhile, in a medium to large pot, cook onions and garlic with olive oil on medium low heat until onions are translucent, about 5 minutes.
  6. Add the cous cous and toast with the onions for one minute, stirring frequently.
  7. Carefully pour in the boiling liquid and mix it into the cous cous and add salt.
  8. Cover the pot and shut off the heat.
  9. Let steep for at least 5 mintutes or until the liquid has fully absorbed.
  10. Add chopped parsley and fluff cous cous with a fork. Keep warm in covered pot until vegetables are ready.
  11. Heat your grill or grill pan to medium heat and have a plate or tray ready to place cooked vegetables.
  12. Let any excess oil run off before placing vegetables on the grill.
  13. Grill zucchini, squash and eggplant on both sides making sure to get nice charred grill marks while cooked through (remove from grill and finish in oven if necessary).
  14. Grill corn on all the surface just to get a little color. After grilling, carefully slice kernels off the cob.
  15. Grill the scallions to get a char and cut into thirds. Grill tomatoes on all sides just to get a char.
  16. Don’t cook too long or else they will get mushy.
  17. Toss all your grilled vegetables with the cous cous and finish with a nice drizzle of extra virgin olive oil and fresh chopped herbs.
  18. This dish is excellent for the summer time. It can be eaten hot, cold or room temperature.
  19. Great for packing for a picnic or the beach and its healthy.
  20. You can eat as a side dish or easily top with grilled chicken, shrimp or a piece of fish and make it a meal.
  21. In addition, you can toss in raisins or toasted almond slivers too. 
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