Veg Grill: Couscous With Grilled Vegetable Kabobs

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* Exported from MasterCook *

 

Couscous With Grilled Vegetable Kabobs

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 215

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon ground cumin

1 teaspoon sweet or hot paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

8 ounces okra -- trimmed

1 medium-size yellow summer squash

halved and sliced 3/4 inch thick

1 red bell pepper -- cubed

1 green bell pepper -- cubed

1 1/2 cups instant couscous

2 1/4 cups boiling water

Grilled Onion Dip

(see separate recipe)

 

SERVES 4

 

These kabobs are marinated in flavors typical of the Middle East - cumin,

cinnamon, and pepper - and served on a bed of couscous. A topping of a

yogurt- based sauce completes the dish. Indeed, without the sauce, the

vegetables and couscous are just too dry, so don't think of skipping it,

though you could substitute Raita (see separate recipe) instead.

 

1. Combine the cumin, paprika, cinnamon, salt, pepper, lemon juice, and

olive oil in a large bowl. Mix well. Add the vegetables and toss to coat.

 

2. Prepare a medium fire in the grill.

 

3. Thread the okra, summer squash, and peppers onto skewers.

 

4. Combine the couscous and boiling water. Cover tightly and set aside.

 

5. Grill the kabobs, turning occasionally, until the vegetables are tender

and grill-marked, about 10 minutes.

 

6. Fluff the couscous with a fork and transfer to a large serving platter

or individual serving plates. Place the kabobs on the couscous and serve,

passing the onion dip on the side.

 

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