Saturday, August 13, 2011

Grilled Veggies and Couscous

My favorite part of this dish? The pine nuts! So yummy and it adds wonderful texture to the couscous. We served this on the side of Alton Brown's Ring of Fire Chicken.

1/3 cup pine nuts, toasted
1 1/2 cups chicken broth
1/2 teaspoon sale
1 tablespoon olive oil
1 cup couscous

1 medium zucchini, cut lengthwise into 1/2 inch slices
1 medium red bell pepper
1/2 small red onion, sliced
some olive oil, for basting

1 clove garlic, minced
salt and black pepper
1/4 cup crumbled feta

Preheat grill to medium-hot.

Bring chicken broth, salt and olive oil to a boil in a small saucepan. Sprinkle in couscous, cover and remove from heat. Set aside.

Brush vegetables with olive oil, then grill until tender.
3-5 minutes for zucchini and onion
7-10 minutes for bell pepper

When bell pepper is blackened, place in a small plastic bag: seal and set aside for 3-5 minutes. Remove from bag: rub or peel off blackened skin. Dice vegetables.

In a serving bowl, add couscous then fluff with fork. Add diced vegetables, garlic, pine nuts, and cheese; mix well.

1 comment:

Jake Walkenhorst said...

Note: If you do not like the taste of raw garlic, you can gently sweat it in a small saute pan over medium-low heat with a little olive oil and salt before mixing into the couscous. I do this with pasta all the time and love the more mellow flavor it has.