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Grilled Veggies, already!

February 16, 2011

The weather turned unseasonably warm this week, which put some pep in my step. Something about the coming of Spring motivated me to get organized, work hard, and eat fresh. So, while I graded tonight, we threw some of our leftover veggies on the panini press and let the freakishly warm Winter spring through the kitchen window. Because we can’t have a grill on our balcony, due to county code, our grilling is limited to our favorite indoor press. I often forget that a panini press can be used for more than panini’s, and this is the perfect example of a quick delicious meal on the press. Locked inside for winter? Try your panini press or foreman grill. The veggies were crisp and the couscous yummy.

This recipe is enough for two, add more couscous and veggies for more. We didn’t have tomatoes, but those would be fantastic with this.

Grilled Veggies and Pearled Couscous

  • 1 bunch of thick asparagus
  • 2 baby bok choy
  • 1 can of artichokes, rinsed and drained
  • 3 cloves of garlic, sliced/chopped
  • 1/2 cup of red onion loosely chopped
  • 2 cups of cooked pearled couscous (or Israeli couscous)
  • 1 tb olive oil
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp salt

1. Spray your panini press with spray oil. Let it heat up.

2. Throw garlic and onion on the grill, close and let simmer for a few minutes. Remove to plate when done.

3. Take the bok choy, asparagus, and artichokes. Layer the grill until it is full and close. Let cook until the grill marks show on your veggies. Repeat until all the veggies are done.

4. Toss the cooked pearled couscous with olive oil, garlic, and oregano. Plate with veggies on top. Sprinkle with salt and pepper.


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