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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Grilled Vegetable Couscous

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Active: 25 min
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Directions

  1. Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

Photograph by Ralph Smith

Categories:

Mushroom Leek Recipes Couscous Side Dish

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1 Review
Add Your Review

akreed

Overall this was decent. I made as written. The mushrooms were delicious cooked on the grill. The couscous was missing something though- maybe a kick of heat or a bit of fat like butter or Parmesan. Will make again with some adjustments.

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