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

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)

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.


Other Related Links:


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |