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Spicy Grilled Vegetable Couscous Recipe

Spicy Grilled Vegetable Couscous Recipe

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Ingredients:

Serving

6 oz asparagus , touch ends snapped off
2 carrots, peeled, diagonally sliced 1-1/2 inches thick
olive oil or nonstick cooking spray
2/3 cup cherry tomatoes, stemmed
1 small eggplant , cut into 1-inch slices
1 zucchini, trimmed and cut lengthwise into quarters
1/3 red onion, peeled and cut into 1/4-inch slices
1 red, green, and/or yellow pepper, stemmed, seeded, and quartered
1 tbsp olive oil
1 cup canned garbanzo beans , rinshed and drained
1 tsp olive oil
1 14 oz can reduced-sodium chicken broth
1-2 tsp asian chili paste with garlic
1 cup couscous
1/8 tsp ground tumeric
2 tbsp snipped mint

Directions:

Directions
Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoons oil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.
From the Test Kitchen•Note Food exchanges:6 vegetable, 1-1/2 starch, 1 fat.
Nutrition Facts (Spicy Grilled Vegetable Couscous) Servings Per Recipe 4,
Calories 321,
Protein (gm) 11,
Carbohydrate (gm) 53,
Fat, total (gm) 8,
Saturated fat (gm) 1,
Dietary Fiber, total (gm) 13,
Vitamin A (RE) 711,
Vitamin C (mg) 44,
Sodium (mg) 514,
Calcium (DV %) 50,
Iron (DV %) 3,
Percent Daily Values are based on a 2,000 calorie diet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	243.85 Kcal (1021 kJ)
Calories from fat	41 Kcal
		% Daily Value*
Total Fat	4.56g	7%
Sodium	273.1mg	11%
Potassium	577.56mg	12%
Total Carbs	42.01g	14%
Sugars	6.18g	25%
Dietary Fiber	6.11g	24%
Protein	9.18g	18%
Vitamin C	34.9mg	58%
Vitamin A	0.5mg	15%
Iron	30.9mg	171%
Calcium	65mg	7%

Amount Per 100 g
Calories	77.87 Kcal (326 kJ)
Calories from fat	13.09 Kcal
		% Daily Value*
Total Fat	1.45g	7%
Sodium	87.21mg	11%
Potassium	184.44mg	12%
Total Carbs	13.41g	14%
Sugars	1.97g	25%
Dietary Fiber	1.95g	24%
Protein	2.93g	18%
Vitamin C	11.2mg	58%
Vitamin A	0.1mg	15%
Iron	9.9mg	171%
Calcium	20.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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