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Grilled Veggies and Couscous with Orange-Balsamic Dressing
Celebrate grilling season with these delicious grilled veggies, served over couscous with a sweet and tangy orange-balsamic dressing.
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Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Main Course, Side Dish
Cuisine:
American, Vegan, vegetarian
Keyword:
Delicious Everyday
Servings:
4
servings
Calories:
268
kcal
Author:
Oh My Veggies
Ingredients
1
cup
couscous
2
cups
water
½
lb
asparagus
washed and trimmed
2
red bell peppers
1
red onion
8
oz
mushrooms (shiitake or baby portobello)
washed and sliced
1 ½
cups
orange juice
⅓
cup
balsamic vinegar
1
shallot
peeled and minced
salt
black pepper
olive oil
cilantro
for garnish
US Customary
-
Metric
Instructions
Bring water to a boil over medium heat, in a large pot.
Add a drizzle of olive oil and pinch of salt to the water.
Add couscous to boiling water. Stir and cover pot. Remove from heat and set aside.
In a small saucepan, heat a drizzle of olive oil over medium heat.
Add shallots and cook until slightly browned.
Add orange juice, and bring to a boil. Reduce heat and simmer until reduced by about ⅓ (approximately 10 minutes).
Stir in 3 tbsp of the balsamic vinegar. Season with salt and pepper. Set aside.
Preheat grill.
Slice red bell peppers and onions into 1" thick strips.
Combine all veggies in a large mixing bowl. Drizzle with olive oil and the remaining balsamic vinegar. Toss to coat.
Grill veggies in a large grill basket, until softened and slightly charred. Should take about 5-10 minutes.
Remove cover from couscous and use a fork to stir - it should result in a fluffy texture.
Serve the grilled veggies over the couscous with a spoonful of orange-balsamic sauce.
Garnish with cilantro, if desired.
Nutrition
Calories:
268
kcal
Carbohydrates:
56
g
Protein:
8
g
Sodium:
21
mg
Potassium:
582
mg
Fiber:
5
g
Sugar:
16
g
Vitamin A:
2480
IU
Vitamin C:
128.2
mg
Calcium:
54
mg
Iron:
2.4
mg
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