Meals Matter

Grilled Vegetables with Pistachio, Almond, Couscous, Garlic-Roasted Artichokes and Ponzu Dipping Sauce

Contributed By: bluther
Shape Magazine

Mount Blue Restaurant - co-owners Aerosmith's Steven Tyler and Joe Perry

Ingredients

8 oz Couscous

4 tablespoons Almonds, sliced and toasted

4 tablespoons Pistachio nuts, toasted

Zest of 1 lemon

Salt and pepper to taste

2 Heads of fennel, sliced 1/4 inch

3 Zucchini, sliced 1/4 inch on the bias

4 Summer squash, sliced 1/4 inch on the bias

16 Asparagus spears

Olive oil (in an atomizer bottle)

3 Roasted artichoke hearts (canned or fresh)

Preparation

For couscous, follow the package directions. Add almonds, pistachios and lemon zest. Season to taste with salt and pepper.

Slice all the vegetables and place on a sheet pan. Using an atomizer, spray the vegetables lightly with olive oil. Season with salt and pepper and place on grill. Cook on both sides until tender. Remove from grill. Place couscous in center of plate and arrange vegetables around it. Place oven-roasted artichokes on top. Serve with an accompanying dish of ponzu sauce (a mixture of honey, ginger and garlic-lime or sesame oil) available at specialty food stores.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 385
Total Fat: 9g
Saturated Fat: 1g
Polyunsaturated Fat: 3g
Carbohydrates: 64g
Protein: 17g
Vitamin A: 1541 IU
Vitamin C: 104 mg
Calcium: 181 mg
Sodium: 192mg
Iron: 4 mg
Fiber: 12g