Another food blogging event. This one is about meatless barbecue recipes. I made up this one several months ago and it turned out so well, I served it when we went “camping” in May with some friends, one of whom is quite an accomplished cook. I didn’t have time to make it over the last couple of weeks; I hope that doesn’t keep it out of the roundup. Anyway, here it is:
Couscous with Grilled Vegetables and Vinaigrette
1/2 cup couscous
1 cup chicken broth
2 cloves garlic — minced (divided use)
1 onion — peeled and quartered
1 red bell pepper — cored, seeded, and quartered
1 green bell pepper — cored, seeded and quartered
1 yellow bell pepper — cored, seeded and quartered
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme — minced
1 tablespoon fresh parsley — minced
1/2 teaspoon salt
1/8 teaspoon black pepper
Chop one quarter of the onion. In a saucepan, heat one tablespoon of olive oil and saute one clove minced garlic (reserve other clove for dressing) and the chopped onion. Add chicken broth and bring to a boil. Stir in couscous; turn off heat.
Toss remaining onion and peppers with olive oil, salt and pepper. Grill 8-10 minutes or until tender. Dice into 1/4-inch pieces.
In a small bowl, whisk together vinegar, olive oil, thyme, parsley, salt, pepper and reserved minced garlic. Combine couscous with grilled vegetables; drizzle with dressing and toss to combine.