Photo: Victor Protasiomer side dish! It’s very easy to prepare and is packed with flavor," says the chef and restaurateur, who hosted an all-star dinner at the South Beach Wine & Food Festival (May 20-23). “If you’re out of couscous, use orzo, quinoa or any small pasta shape"IngredientsIngredient Checklist2 tablespoonsfresh lemon juice (from 1 large lemon)2 tablespoons red wine vinegar2 tablespoonschopped fresh basil1 tablespoonchopped fresh cilantro1 tablespoonchopped fresh flat-leaf parsley¼ teaspoon crushed red pepper1 garlic clove1 teaspoon kosher salt, divided½ teaspoon black pepper, divided6 tablespoonsolive oil, plus more for brushing2ears fresh corn, husks removed2bell peppers (any color), quartered1red onion, sliced into thick rings1zucchini, cut into thick planks1 ½ cups water1 cupuncooked tri-color pearl couscousDirectionsInstructions ChecklistStep 1Process lemon juice, vinegar, basil, cilantro, parsley, crushed red pepper and garlic in a blender until smooth. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. With blender on low, add olive oil in a thin stream until combined. Set aside.Step 2Preheat grill to medium high (400° to 450°). Brush vegetables with oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Grill vegetables until charred and tender, 5 to 8 minutes, turning as needed. Transfer vegetables to a cutting board. Cut corn kernels off the cobs with a knife. Chop remaining vegetables.Step 3Bring water to a boil in a medium saucepan. Add couscous, and cover; reduce heat to medium low, and cook until water is absorbed, about 10 minutes. Remove from heat, and let stand, covered, 3 minutes. Fluff with a fork, and transfer to a large serving bowl. Add dressing and vegetables; toss to coat. Serve immediately, or chill in covered container up to 4 days.
Photo: Victor Protasio
mer side dish! It’s very easy to prepare and is packed with flavor,” says the chef and restaurateur, who hosted an all-star dinner at the South Beach Wine & Food Festival (May 20-23). “If you’re out of couscous, use orzo, quinoa or any small pasta shape"IngredientsIngredient Checklist2 tablespoonsfresh lemon juice (from 1 large lemon)2 tablespoons red wine vinegar2 tablespoonschopped fresh basil1 tablespoonchopped fresh cilantro1 tablespoonchopped fresh flat-leaf parsley¼ teaspoon crushed red pepper1 garlic clove1 teaspoon kosher salt, divided½ teaspoon black pepper, divided6 tablespoonsolive oil, plus more for brushing2ears fresh corn, husks removed2bell peppers (any color), quartered1red onion, sliced into thick rings1zucchini, cut into thick planks1 ½ cups water1 cupuncooked tri-color pearl couscousDirectionsInstructions ChecklistStep 1Process lemon juice, vinegar, basil, cilantro, parsley, crushed red pepper and garlic in a blender until smooth. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. With blender on low, add olive oil in a thin stream until combined. Set aside.Step 2Preheat grill to medium high (400° to 450°). Brush vegetables with oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Grill vegetables until charred and tender, 5 to 8 minutes, turning as needed. Transfer vegetables to a cutting board. Cut corn kernels off the cobs with a knife. Chop remaining vegetables.Step 3Bring water to a boil in a medium saucepan. Add couscous, and cover; reduce heat to medium low, and cook until water is absorbed, about 10 minutes. Remove from heat, and let stand, covered, 3 minutes. Fluff with a fork, and transfer to a large serving bowl. Add dressing and vegetables; toss to coat. Serve immediately, or chill in covered container up to 4 days.
mer side dish! It’s very easy to prepare and is packed with flavor,” says the chef and restaurateur, who hosted an all-star dinner at the South Beach Wine & Food Festival (May 20-23). “If you’re out of couscous, use orzo, quinoa or any small pasta shape”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
