TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Provided by Bobby Flay
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
BROILED VEGETABLE SANDWICHES
Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! -Jane Jackson, Randolph, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat., If broiling the vegetables, arrange on a 15x10x1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned. , Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops.
Nutrition Facts : Calories 290 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 869mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE
Steps:
- Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
- Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
- Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
TOASTED ISRAELI COUSCOUS
Steps:
- Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
- Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
- Season with salt and pepper.
- Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables until just cooked through.
- Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
- Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
- Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
- Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
- Serve at room temperature.
BROILED BALSAMIC-MAPLE VEGETABLES
A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.
Provided by woodland hues
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For glaze, bring vinegar and syrup to boil in a small saucepan.
- Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.
- Set aside to cool.
- Place cut up vegetables in a large bowl.
- Drizzle with olive oil.
- sprinkle with seasonings and toss to coat.
- Broil vegetables 15 - 20 min, turning and stirring them around once.
- Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.
- Add remaining glaze just before serving.
Nutrition Facts : Calories 186.1, Fat 4.1, SaturatedFat 0.6, Sodium 81, Carbohydrate 37.1, Fiber 6.1, Sugar 24.9, Protein 4.2
More about "broiled vegetables with toasted israeli couscous recipes"
ISRAELI COUSCOUS SALAD WITH ROASTED …
From littleferrarokitchen.com
Ratings 7Calories 611 per servingCategory Dinner
- Toss vegetables, onion and garlic on a foil lined baking sheet with olive oil, salt and pepper. Roast at 400 degrees for about 40-45 minutes until tomatoes begin to burst.
- Add broth to couscous and bring to a boil, then lower all the way to low and allow to simmer for about 15 minutes.
PEARL COUSCOUS RECIPE WITH VEGETABLES AND …
From twokooksinthekitchen.com
WARM ISRAELI COUSCOUS SALAD WITH ROASTED VEGETABLES
From thewanderlustkitchen.com
GARLICKY ISRAELI COUSCOUS RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
HOW TO COOK ISRAELI COUSCOUS (PEARL COUSCOUS) - THE …
From themediterraneandish.com
QUICK BROILED VEGGIES | GIANT FOOD STORE
From recipecenter.giantfoodstores.com
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON …
From foodnetwork.cel30.sni.foodnetwork.com
ISRAELI COUSCOUS WITH ROASTED VEGETABLES - MAY I HAVE …
From mayihavethatrecipe.com
ISRAELI COUSCOUS SALAD WITH ROASTED VEGETABLES RECIPE
From twopeasandtheirpod.com
HOW TO QUICK-ROAST VEGETABLES UNDER THE BROILER - KITCHN
From thekitchn.com
BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS RECIPE
From eatyourbooks.com
ROASTED VEGETABLE SALAD OVER ISRAELI COUSCOUS - BLUE APRON
From blueapron.com
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER …
From foodnetwork.ca
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON …
From foodnetwork.cel29.sni.foodnetwork.com
TOASTED ISRAELI COUSCOUS WITH VEGETABLES RECIPE | FOOD …
From foodnetwork.co.uk
You'll also love