Couscous with Grilled Vegetables

Follow-Up to Espresso-Rubbed Pork Chop Recipe

Great Vegetable July 4th Side Dish

We recently shared a recipe for Expresso-Rubbed Pork Chops from True Residential. Now, here is their recipe for Grilled Summer Vegetables with Couscous – a great companion to the pork chops. But first, a word from the people who shared these recipes – True Refrigeration:

True Mise en Place

French for “put in place”, the term means so much more. As True describes it:

“To practice mise en place is to gather and arrange necessary ingredients and tools—and not just to gather but to “work clean,” keep the cooking space uncluttered and balanced, a harmony of chef, tools, ingredients, and space.”

The True 42 is not just a full-size built-in side-by-side refrigerator, it incorporates the True Professional technology and quality that you'd expect to find in a professional kitchen. More than that, it's designed in accordance with mise en place principals. Now, the best residential kitchens can have a refrigerator inspired by the best chefs in the world. To find out more about using True in your home chef's kitchen schedule an appointment with the experts at Universal Appliance and KItchen Center.

 

 

 

PEARL COUSCOUS WITH GRILLED SUMMER VEGETABLES

SERVING SIZE: 4

INGREDIENTS

1 package of plain pearl couscous

4 Roma tomatoes sliced crosswise

1 small eggplant sliced lengthwise

½ cup of olive oil

1 zucchini sliced lengthwise 1 tablespoon of chopped garlic

1 yellow squash sliced lengthwise

Sea salt and fresh ground pepper

1 red onion sliced crosswise

1 tablespoon of chopped fresh rosemary

PREPARATION

Cook the couscous according to package instructions. Keep warm.

Mix olive oil with garlic and chopped rosemary. Brush the vegetables with the oil and grill approximately 2 minutes on each side.

Toss the couscous with the rest of the oil and arrange with the vegetables on the plates. Garnish with sprigs of rosemary and season to taste with fresh ground pepper and sea salt.

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