Tumeric Scotch Bonnet Spice Chicken Kebabs/Couscous Grilled Vegetables
COUSCOUS WITH GRILLED VEGETABLES
For Grilled Vegetables:
1 Medium Zucchini, cut into rounds or slices
Red Onion, quartered
2-3 Asparagus Spears or Green Beans
1 Green Sweet Pepper, cut in half deseeded
1 Yellow or Red Sweet Pepper, cut in half, deseeded
2 Small Carrots or 1 medium Carrot cut in long wide strips
2-3 Garlic Cloves, minced
3-4 Tablespoons Olive Oil
2 Tablespoons balsamic Vinegar
¼ Teaspoon Salt or to taste
Cracked Black Pepper
1. Place prepared vegetables (wash, drained and cut as instructed) into a medium
bowl and toss with garlic, olive oil, vinegar, salt and pepper.
2. Grill vegetables in batches until tender, about 2-3 minutes for each vegetable, allow more time for harder vegetables, set aside to cool. Cover sweet peppers (bell peppers) when hot in a separate bowl which will soften charred skin and making it easier to peel off outer skin. Cut into desired lengths for serving with couscous.
3. Prepare couscous as directed below.
Chef’s note: Dish is an ideal example of Moroccan Jamaican fusion
1 ¼ Cup Couscous (small or medium couscous)
1 ½ Cup Chicken or Vegetable Stock or Water (seasoned)
1 Tablespoon butter *optional
1 ½- 2 Tablespoons olive oil
Zest of ½ a lemon
Salt and Pepper to taste
Garnish Fresh Parsley, chopped
In a medium pot heat stock, add couscous and boil for1- 2 minutes. Remove from heat and stand for 5 minutes.
Fluff with a fork and gently stir in butter or olive oil, lemon zest and season with salt and pepper to taste. Stir in some of the grilled vegetables and leave the remainder to garnish sides and top of Couscous.
Place a Chicken Kebab on top of a bed of couscous or serve with stewed meat.
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