Tuesday, April 19, 2011

Big Hunk of Veggie on the Grill

Recipe: Cous Cous Salad with Curry Scented Grilled Vegetables

The Grill is a steely masculine piece of machinery. It's hot. It's powerful. It's smokey. Nothing can excited a crowd so quickly or so efficiently like the phrase "Char-Grilled." The Grill pairs well with a hunk of meat, barbecue sauce, and a summer barbecue. But just because it was made to cook meat it does not mean that meat is the only thing you should cook on it.

Summer officially begins the day your grill comes out of the garage and into the yard. It could be a 60 degree day in the middle of February that calls your grill out of hiding, but the calendar date doesn't matter. Once you grill summer begins. Most of my summer memories are filled with grill brats, hot dogs, hamburgers, ribs. Occasionally we would have some veggie side-dishes (corn on the cob, potatoes wrapped in foil, char-grilled butter), but firing up the grill usually meant meat meat, and more meat. Now, as I'm trying to cut back on my so-called meat addiction, I still salivate when I think about the grill. But, I need to find a healthier (vegetable-ier) way to use it.

Grilling vegetables great way to extract a lot of flavor from an otherwise "boring" vegetable. Personally, I hate eggplant, but toss it in some oil and spices throw it on the grill and I'll eat it. Most of the summer vegetables (summer squash, zucchini, bell peppers, eggplant) work well on the grill...in fact most vegetables work well on the grill. The following salad uses aforementioned summer vegetables mixed with pearled cous cous, arugula, and a curry spice mixture to create a smokey and flavorfully salad sans meat.

Veggies fresh of the grill
Cous Cous Salad with Curry Scented Grilled Vegetables

1 cup Israeli (pearled) cous cous
1 3/4 cup salted water or vegetable stock
1 tsp curry powder
1 tsp cumin
1 tsp paprika
1tsp salt
1 tsp pepper
1/4 cup canola oil
1 zucchini, sliced
1/2 eggplant, sliced
1/4 yellow bell pepper
1/4 orange bell pepper
1/4 red bell pepper
Juice of one lemon
Large handful of arugula

1. Bring salted water or vegetable stock to a boil. Toast cous cous in a hot saute pan for one to two minutes. Once water is at a boil add cows cows and cook until soft, about eight to ten minutes. Run through cold water to cool.

2. Toast curry powder, cumin, and paprika in a dry saute pan until spices are fragrant about thirty seconds. Mix with canola oil and toss with sliced vegetables. Heat grill pan or grill, clean and lightly oil the grill. Cook vegetables a couple of minutes on each side, until vegetables are soft. Cool slightly before using.

3. Small dice grilled vegetables and mix into cooked cous cous. Season with lemon juice and more salt and pepper if needed. Before serving toss in arugula.


  1. Do you take the photos on your blog yourself? The food always looks so delicious! (Maybe you have a future as a food photographer as well?)

  2. Thanks Meagan! I've been working on my food photography lately.... :)

  3. Also, come and cook for me. I can pay you in love and gratitude.

  4. Ok. I'll bring something delicious to Parker Stride. Or I'll come to Fondy and keep you company with foooood.

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