GotGarlic
05-02-2010, 05:19 PM
Couscous with Grilled Vegetables and Champagne Vinaigrette
Couscous
1/2 cup couscous
1 cup chicken broth
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 onion, peeled and sliced crosswise into 1/2-inch thick slices
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 green bell pepper, cored, seeded and quartered
Vinaigrette
1/4 cup champagne vinegar
1 1/2 tbsp. extra virgin olive oil (EVOO)
1 tbsp. fresh thyme, minced
2 tbsp. fresh parsley, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
Chop one onion slice. Heat 1 tbsp. EVOO in a saucepan and saute the chopped onion and minced garlic for a few minutes. Add chicken broth and bring to a boil. Add couscous, stir, and turn off heat. Let sit till broth is absorbed and couscous is tender.
Insert toothpicks sideways into remaining onion slices, to hold them together on the grill. Toss onions and peppers with 2 tbsp. EVOO, salt and pepper. Grill 8-10 minutes or until tender. Dice into 1/4-inch pieces.
In a small bowl, whisk together vinegar, thyme, half the parsley, salt and pepper. Whisking constantly, drizzle olive oil slowly into the bowl. Combine grilled vegetables with couscous, drizzle with dressing and toss to mix thoroughly. Sprinkle with remaining parsley.
Couscous
1/2 cup couscous
1 cup chicken broth
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 onion, peeled and sliced crosswise into 1/2-inch thick slices
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 green bell pepper, cored, seeded and quartered
Vinaigrette
1/4 cup champagne vinegar
1 1/2 tbsp. extra virgin olive oil (EVOO)
1 tbsp. fresh thyme, minced
2 tbsp. fresh parsley, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
Chop one onion slice. Heat 1 tbsp. EVOO in a saucepan and saute the chopped onion and minced garlic for a few minutes. Add chicken broth and bring to a boil. Add couscous, stir, and turn off heat. Let sit till broth is absorbed and couscous is tender.
Insert toothpicks sideways into remaining onion slices, to hold them together on the grill. Toss onions and peppers with 2 tbsp. EVOO, salt and pepper. Grill 8-10 minutes or until tender. Dice into 1/4-inch pieces.
In a small bowl, whisk together vinegar, thyme, half the parsley, salt and pepper. Whisking constantly, drizzle olive oil slowly into the bowl. Combine grilled vegetables with couscous, drizzle with dressing and toss to mix thoroughly. Sprinkle with remaining parsley.