07
Nov
07

Couscous with Grilled Summer Vegetables

I made this for the first time shortly after my daughter was born. It is very filling and healthy, too. I found it especially delicious for lunch the day after. I know that this is more of a light summer recipe, but it was brought to my attention a few days ago that certain parts of the country are still having summer weather. Dallas, this recipe is for you….

Serves 4:
9oz couscous
1 1/3 cup cold water
3 red bell peppers
1 handful of asparagus, trimmed and peeled if need be
2 or 3 small firm zucchini or patty pan squash, sliced
1 small bunch of scallions, trimmed and finely sliced
2-4 fresh red chillies, seeded and finely sliced
3 good handfuls of mixed fresh herbs (basil, cilantro, mint, flat-leaf parsley)
2 olive oil and lemon juice recipes*
salt and freshly ground black pepper
red wine vinegar

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 it soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly onto the flame of my gas stove. If you don’t have gas, then blacken under the broiler. 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 or cover in a bowl for 5 minutes, until cool. This will steam the skins and make peeling and seeding easier. Remove the skins and seeds and roughly chop.
On a very hot ridged skillet , lightly char the asparagus and squash on both sides, then toss them into the bowl of couscous with the peppers, scallions, chillies, and ripped-up 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 dribbles of red wine vinegar for a slight twang. It’s a beautiful thing.

(taken directly from The Naked Chef Takes Off, page 60)

*Olive Oil and Lemon Juice Dressing
from page 81 of the same cookbook
2 tbsp. fresh lemon juice
5 tbsp. olive oil
salt and freshly ground black pepper, to taste.

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1 Response to “Couscous with Grilled Summer Vegetables”


  1. 1 swingerofbirches
    November 7, 2007 at 9:01 am

    Brilliant! Thanks! Just the thing. And we LOVE couscous!


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