Grilled Sesame Ginger Vegetable Couscous
Preparation
STEP 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.
STEP 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.
STEP 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.
STEP 4
When the vegetables are cool, slice the asparagus and carrots into diagonal bite sized pieces and slice the mushrooms. Combine with couscous.
STEP 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.
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 1-cup servings
*Estimate Only
Ingredients
- 2 large carrots, cut in half the long way
- 1 cup button mushroom tops, cleaned
- ½ bunch asparagus, trimmed
- 3 tablespoons sesame oil
- 1 teaspoon soy sauce
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- ¼ teaspoon Pereg Ground Black Pepper purchase
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- 1¼ cups Pereg Couscous purchase
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- 1¼ cups water For dressing:
- 1 tablespoon ginger, minced
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Pinch cayenne pepper
- 1 bunch scallions, thinly sliced (white/green parts)
- ¼ cup coarsely chopped fresh cilantro
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