Vegetables are a great choice for grilling and whether cooking over an open fire, which imparts a lovely smoky flavor or on a handy indoor electric grill, the possibilities are endless.
While most vegetables do very well on the grill, corn on the cob, summer squash, red, green and gold bell peppers are perennial favorites.
Vegetables with high moisture content, such as leafy greens, celery and cucumbers would not be great grilling options. You should choose fresh vegetables that are still firm to the touch with bright skin without bruises or blemishes.
Continue reading “Grilled Veggies with a Delightful Ponzu Glaze!”
Couscous (KOOS-koos) is widely consumed in the Middle East and a staple throughout North Africa, where couscous is the national dish of countries, such as Morocco and Tunisia.
In the 2008 cult classic, “Pineapple Express,” couscous was described as a food so nice, they named it twice and indeed this quick cooking type of pasta is gaining in popularity.
While the granules may look like grains, couscous is actually a form of pasta made by rolling durum wheat flour (semolina) with salted water to form small kernels. Couscous is a light, tasty and very convenient ingredient, as it cooks in just five minutes. Continue reading “Draw Raves with this Luscious Curried Couscous Stir Fry!”