I would like to propose another dinner review - it's been so long and no one is picking b'day dinners, so how 'bout it? Review date to be Monday, Sept. 12th (an extra week to allow everyone to get back into non-summer mode?)
Issue #88 - page 41
Grilled Vegetable Couscous with Lemon and Goat Cheese and Lemon-Butter Chicken
Makes 9-10 cups
Total time: 25 minutes
FOR THE VEGETABLES, TOSS:
3 cups sliced zucchini
1 lb. asparagus, trimmed
1 small red onion, cut into
1/2-inch-thick slices
2 Tbsp. olive oil
Salt and black pepper
1 red bell pepper
FOR THE COUSCOUS, COOK:
1 box instant couscous (10 oz.)
1 Tbsp. minced lemon zest
WHISK:
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 cups halved cherry or
grape tomatoes
1/2 cup chopped fresh parsley
1/4 cup chopped scallions
3 oz. goat cheese, crumbled
Preheat grill to medium-high.
Brush grill grate with oil.
For the vegetables, toss zucchini,
asparagus, and onion with 2 Tbsp.
oil; season with salt and black
pepper.
Grill vegetables (including
bell pepper), covered, until charred,
5-6 minutes. Chop zucchini,
asparagus, and onion into bite-
sized pieces.
Transfer bell pepper
to a bowl, cover with plastic wrap,
and steam 10 minutes. Peel, seed,
and dice bell pepper.
For the couscous, cook couscous
according to package directions
with zest added; set aside.
Whisk lemon juice and 2 Tbsp.
oil in a large bowl. Add couscous,
grilled vegetables, tomatoes,
parsley, and scallions; season with
salt and black pepper. Top
couscous with goat cheese.
Lemon-Butter Chicken
Give ordinary chicken breasts a zippy
boost with fresh lemon flavor.
Makes 4 servings
Total time: 15 minutes
4 boneless, skinless chicken
breasts (4-5 oz. each)
Salt and black pepper
3 Tbsp. unsalted butter, melted
1 Tbsp. each minced fresh
lemon zest, lemon juice, and
minced fresh parsley
Preheat grill to medium-high.
Brush grill grate with oil.
Season chicken with salt and
pepper; grill, covered, about
5 minutes per side.
Whisk together butter, zest, lemon
juice, and parsley in a bowl. Season
butter with salt and pepper. Brush
butter on chicken before serving.
Serve remaining sauce on the side.
QUICK LEFTOVER IDEA:
For a healthy, next-day lunch,
toss together leftover chicken
and couscous and tuck it into
a pita pocket!
---
I'm drooling!!
Issue #88 - page 41
Grilled Vegetable Couscous with Lemon and Goat Cheese and Lemon-Butter Chicken
Makes 9-10 cups
Total time: 25 minutes
FOR THE VEGETABLES, TOSS:
3 cups sliced zucchini
1 lb. asparagus, trimmed
1 small red onion, cut into
1/2-inch-thick slices
2 Tbsp. olive oil
Salt and black pepper
1 red bell pepper
FOR THE COUSCOUS, COOK:
1 box instant couscous (10 oz.)
1 Tbsp. minced lemon zest
WHISK:
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 cups halved cherry or
grape tomatoes
1/2 cup chopped fresh parsley
1/4 cup chopped scallions
3 oz. goat cheese, crumbled
Preheat grill to medium-high.
Brush grill grate with oil.
For the vegetables, toss zucchini,
asparagus, and onion with 2 Tbsp.
oil; season with salt and black
pepper.
Grill vegetables (including
bell pepper), covered, until charred,
5-6 minutes. Chop zucchini,
asparagus, and onion into bite-
sized pieces.
Transfer bell pepper
to a bowl, cover with plastic wrap,
and steam 10 minutes. Peel, seed,
and dice bell pepper.
For the couscous, cook couscous
according to package directions
with zest added; set aside.
Whisk lemon juice and 2 Tbsp.
oil in a large bowl. Add couscous,
grilled vegetables, tomatoes,
parsley, and scallions; season with
salt and black pepper. Top
couscous with goat cheese.
Lemon-Butter Chicken
Give ordinary chicken breasts a zippy
boost with fresh lemon flavor.
Makes 4 servings
Total time: 15 minutes
4 boneless, skinless chicken
breasts (4-5 oz. each)
Salt and black pepper
3 Tbsp. unsalted butter, melted
1 Tbsp. each minced fresh
lemon zest, lemon juice, and
minced fresh parsley
Preheat grill to medium-high.
Brush grill grate with oil.
Season chicken with salt and
pepper; grill, covered, about
5 minutes per side.
Whisk together butter, zest, lemon
juice, and parsley in a bowl. Season
butter with salt and pepper. Brush
butter on chicken before serving.
Serve remaining sauce on the side.
QUICK LEFTOVER IDEA:
For a healthy, next-day lunch,
toss together leftover chicken
and couscous and tuck it into
a pita pocket!
---
I'm drooling!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
