In the Kitchen: Grill Veggie Salad w/ Couscous

WTNH– Owner of Elizabeth Richard Gifts, Lori Greene, show us how to grill with confidence and how to prepare a Grilled Veggie Salad with Couscous.

It is the ideal time to get out and do a little grilling. Anyone can grill, with a little know how and some patience.

Elizabeth Richard Gifts was established in 2008, and is dedicated to providing fine quality giftware to the greater Waterbury community and beyond.  They are proud to feature many fine brands of tabletop and kitchenware, (such as Vietri, Mariposa, Le Creuset and Waterford); trendy and unique finds in jewelry and accessories, but most of all, they are pleased to give you the kind of customer service and overall shopping experience that has all but disappeared.

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For more information, go to www.elizabethrichardgifts.com or check out the vlog here https://www.youtube.com/watch?v=n6SIF3rmEF0

Grilled Vegetable Salad with Couscous Recipe:

Salad:
Two ears of corn
One red pepper, roasted and diced
Two cups of grape tomatoes, halved
Two peaches, skinned
One shallot, diced
One red onion, diced
Two jalapeno peppers, seeded and diced
1/4 cup sliced green onion
Cilantro, roughly chopped
4 serving of Israeli couscous

Dressing:
1/4 cup white wine vinegar
1/2 cup olive oil
1 TBS sugar
1/4 cup lime juice
3 cloves of fresh garlic
1 TBS City Market Seasoning (Spice & Spoon)

Finish With:
1/2 cup crumbled cotija cheese

Preheat oven or grill to roughly 400 degrees.

Lightly brush the corn, red pepper, grape tomatoes and peaches with olive oil, sprinkle with Kosher salt. Using a thick piece of foil on the grill or on a baking sheet in the oven, roast the vegetables:

corn, 20 minutes
red pepper, 10 minutes
grape tomatoes, 5 minutes
peaches, 5 to 10 minutes

Cool the vegetables. Remove the corn from the cob, dice the red pepper and the peaches.

Cook the couscous according to the package, but substitute 1/2 of the water that is called for with chicken broth. Set aside when done cooking.

Mix the dressing in a blender or food processor. Combine all of the ingredients in a large bowl, and top with the crumbled cheese. Refrigerate, toss before serving.

For a tasty spin, try adding zucchini or avocados. You can serve this over barley, or pasta as well. Get creative with it by experimenting with your seasoning.

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