Grilled
Sesame Ginger Vegetable Couscous
By FBWorld Team
There's
a host of super grains -some well known and others still
under the radar - each with their own unique set of benefits.
Most are packed with B vitamins, magnesium and other important
minerals and nutrients. Some whole grains, such as quinoa,
are considered complete proteins (containing all 8 essential
amino acids). Since fiber swells, typically, whole grains
will help keep you feeling fuller longer. Here's one recipe
from Pereg Gourmet that incorporates such grains.
Grilled
Sesame Ginger Vegetable Couscous
Prep
time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield:
4 1-cup servings
Ingredients:
2 lg Carrots, (washed, peeled and cut in half the long
way)
1 cup Button Mushroom Tops, (cleaned)
1/2 bunch Asparagus, (trimmed)
3 tbls. Sesame Oil
1 tspn. Soy Sauce
1/4 tspn. Freshly Ground Black Pepper
1 1/4 cups Pereg Gourmet Couscous
1 1/4 cups Water
Ingredients
For Dressing :
1 tbls. Ginger, (minced)
2 tspn. Soy Sauce
1 tbls. Sesame Oil
2 tspn. Extra Virgin Olive )il
1 tbls. Rice Vinegar
1 tspn. Honey
Pinch Cayenne Pepper
1 bunch Scallions, (thinly sliced (white and light green
parts)
1/4 cup Fresh Cilantro (coarsely chopped)
Procedures:
1. Place the carrots, mushrooms and asparagus
in a large bowl and toss with sesame oil, soy sauce, and
black pepper. Let sit for 5 minutes.
2.
Heat the grill or grill pan to medium high heat. Put the
vegetables on the grill or in a grill basket and grill
while basting vegetables with extra marinade. Grill until
the vegetables are tender and slightly charred. Set aside
to cool.
3.
Meanwhile, cook the couscous. Bring the water to a boil
and add couscous. Remove from heat, stir, cover, and let
sit for 10 minutes until the couscous absorbs the liquid.
Drain any extra liquid and cool.
4.
When the vegetables are cool, slice the asparagus and
carrots into diagonal bite sized pieces and slice the
mushrooms. Combine with couscous.
5.
To make the dressing, whisk together ginger, 2 teaspoons
soy sauce, sesame oil, olive oil, rice vinegar, honey,
cayenne pepper and scallions. Dress the couscous and garnish
with cilantro. Serve at room temperature.
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