Couscous with Grilled Vegetables and Charmoula Sauce

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by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent choice when you are entertaining a group which includes both vegetarians and nonvegetarians — double the recipe, and supplement the vegetables with grilled chicken or tuna.

Course:
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Ingredients

  • 1 cup Moroccan Charmoula Sauce see recipe above
  • 1 small eggplant (3/4 pound) cut into 3/8-inch-thick slices
  • 1 medium red bell pepper seeded, cut lengthwise into 12 wedges
  • 1 medium zucchini cut into 3/8-inch-thick ovals
  • 1 large red onion peeled, cut into 3/8-inch-thick slices
  • 6 plum tomatoes cored, halved lengthwise
  • Olive oil cooking spray
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 cup couscous
  • 1/3 cup currants
  • 1/3 cup slivered almonds toasted, see note below
  • 1/2 teaspoon salt or to taste
  • Freshly ground pepper to taste

Directions

  1. Set fine-meshed grill topper on grill and heat grill. Spread eggplant, red pepper, zucchini, onion and tomatoes in a single layer on a baking sheet. Spray with cooking spray and season with 1/4 teaspoon salt and a grinding of pepper. Turn vegetables over and spray again; season with 1/4 teaspoon salt and a grinding of pepper.
  2. In batches if necessary, place vegetables on grill topper set on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-hot coals. Cook 6 to 10 minutes, turning frequently and removing vegetables when they are browned and tender. (Remove charred tomato skins, if desired.) Keep warm.
  3. To prepare couscous: In medium saucepan, combine broth, oil and 1/4 teaspoon salt and pepper; bring to a simmer. Remove from heat. Stir in couscous and currants; cover and let plump 5 minutes. Fluff couscous with a fork.
  4. Meanwhile, in small saucepan, heat sauce, stirring over medium heat, until heated through.
  5. To serve, mound couscous in center of a platter or individual plates and surround with grilled vegetables. Drizzle sauce over vegetables and couscous. Sprinkle with almonds.

Tips/Techniques

Chef Patsy Jamieson notes: To toast almonds, place in a small skillet over medium-low heat and cook 3 to 5 minutes or until lightly browned, stirring almost constantly. This segment appears in show #3012. Recipe courtesy of Patsy Jamieson © 2005 Patsy Jamieson
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