Spicy Grilled Vegetable Couscous
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- 6 ounce(s) asparagus, touch ends snapped off
- 2 carrots, peeled, diagonally sliced 1-1/2 inches thick
- olive oil or nonstick cooking spray
- 2/3 cup(s) cherry tomatoes, stemmed
- 1 small eggplant, cut into 1-inch slices
- 1 zucchini, trimmed and cut lengthwise into quarters
- 1/3 red onion, peeled and cut into 1/4-inch slices
- 1 red, green, and/or yellow pepper, stemmed, seeded, and quartered
- 1 tablespoon(s) olive oil
- 1 cup(s) canned garbanzo beans, rinshed and drained
- 1 teaspoon(s) olive oil
- 1 14 oz can reduced-sodium chicken broth
- 1-2 teaspoon(s) asian chili paste with garlic
- 1 cup(s) couscous
- 1/8 teaspoon(s) ground tumeric
- 2 tablespoon(s) snipped mint
- 1. Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
- 2. Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
- 3. Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
- 4. Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoons oil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
- 5. Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
- 6. Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.
- From the Test Kitchen•Note Food exchanges:6 vegetable, 1-1/2 starch, 1 fat.
- Nutrition Facts (Spicy Grilled Vegetable Couscous) Servings Per Recipe 4,
- Calories 321,
- Protein (gm) 11,
- Carbohydrate (gm) 53,
- Fat, total (gm) 8,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 13,
- Vitamin A (RE) 711,
- Vitamin C (mg) 44,
- Sodium (mg) 514,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.
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