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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
  • ¼ teaspoon Pereg Ground Black Pepper purchase
  • 1¼ cups Pereg Couscous purchase
  • 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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