Hodgson Mill Recipe Blog

 Print Friendly and PDF

Grilled Vegetables with Whole Wheat Couscous and Lemon-Butter Chicken

 

Barbequing is the name of the game when summer weather hits and it’s just too hot to turn on the oven.  I made Grilled Vegetables with Whole Wheat Couscous and Lemon-Butter Chicken for dinner the other night and it was a big hit.  Everyone loved the variety of grilled vegetables tossed together with lemon-flavored Hodgson Mill Whole Wheat Couscous with Milled Flaxseed and Soy and bits of creamy goat cheese.  The couscous is so good it would make a great vegetarian entrée, but I would have a hard time not grilling the lemon-butter chicken to go with it – it’s just as delicious. 

 

You know your meal is going to be healthy when it looks like a rainbow of colors to begin with: zucchini, red onion, bell peppers, and asparagus all get thrown onto the grill.  The Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy is infused with a little lemon rind and only takes five minutes to cook on the stove - so quick and easy.

 Did you know that each serving of Hodgson Mill Whole Wheat Couscous with Milled Flaxseed and Soy provides over 6 grams of protein per serving?  It’s also rich in whole grains, which makes it healthier for you than your average couscous mix.  I like to keep a box in my pantry for when I need a simple, tasty side dish in a hurry. 

 

The vegetables need only minor prepping to get ready for the grill.  Snap off the woody ends of the asparagus, peel the onion and slice it and the zucchini into ½ inch slices and cut the tops off of the peppers, slice in half and pull out the core and seeds.  Give the veggies a drizzle of olive oil and a sprinkle of salt and they’re ready to go. 

Season the chicken breasts with a little salt and pepper and they’re ready for the grill, too:  so easy. 

 

 

My husband used both sides of our grill to get everything done at the same time, but you could easily grill things in stages; with the vegetables going first and the chicken last. 

Grill the vegetables over medium-high heat for about 5-6 minutes per side or until crisp tender. 

Grill the chicken at the same temperature for 5-6 minutes per side or until it’s completely cooked through. 

 

While the meat and vegetables are grilling, whisk some lemon juice and olive oil in a large bowl.  Set aside.

 

Then halve the grape tomatoes. Set aside.

 

Chop up the parsley and scallions and add them to the bowl with the lemon and olive oil mixture.  Add the tomatoes to the bowl, too.  Don’t mix anything together yet, just let these ingredients hang out together for a few minutes. 

 

Meanwhile, in a medium saucepan, bring the water and butter to a boil.  Stir in the couscous and lemon zest, cover the pan and remove it from the heat.  Let it stand for 5 minutes then fluff with a large spoon or fork and it’s ready.  Quick, easy, a little bit lemony and power-packed with Omega-3 oils, extra protein and fiber.  It also does a great job of pulling all of the dish’s flavors together. 

 

Once the vegetables are finished grilling, chop them up into bite-sized pieces and put them into the bowl with the tomatoes, scallions, parsley and lemon-olive oil mixture.   Put the cooked couscous into the bowl, too, and give everything a good toss.  Add salt and pepper to taste.  Set aside.

 

When the chicken breasts get pulled off of the grill, brush them with a mixture of melted butter, lemon zest, lemon juice and minced parsley.  This lemon-butter mixture gives ordinary chicken breasts so much flavor it’s become my new favorite way to serve grilled chicken. 

 

Transfer the couscous mixture into a large serving bowl and top with little bits of goat cheese.  Serve hot or at room temperature.  This grilled vegetable couscous can also be made the day before, refrigerated overnight and served cold.  I prefer it warm, so the goat cheese melts into the mix, but it was equally as good the next day chilled as leftovers for my lunch. 

 

Grilled Vegetables with Whole Wheat Couscous and Lemon-Butter Chicken was so good that we’ve already put it back into our dinner rotation.  I love that it’s easy to put together, keeps the heat outdoors and uses so many vegetables and healthy whole grains – you can’t help but feel good while eating it.  Fire up your grill and give Grilled Vegetables with Whole Wheat Couscous and Lemon-Butter Chicken a try this weekend - it’s a winner.  Enjoy! 


Ingredients

  • 2 medium zucchini, ends removed and sliced into 1/2 inch, lengthwise slices
  • 1 lb asparagus, woody ends snapped off
  • 1 small red onion, peeled and cut into 1/2 inch slices
  • 2 sweet bell peppers(red, yellow or orange) tops cut off, halved and cored
  • 2 Tbsp olive oil
  • 1 Tbsp kosher salt
  • 2 cups water
  • 1 Tbsp unsalted butter
  • 1 box Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy
  • 1 Tbsp lemon zest, minced
  • 3 Tbsp lemon juice, fresh
  • 2 Tbsp olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup parsley, fresh, minced

Instructions

For Couscous: Drizzle the zucchini, asparagus, onion and peppers with olive oil and sprinkle with salt and pepper.  Grill over a medium-high heat for 5-6 minutes per side or until crisp tender.  Remove from grill and set aside.  In a large bowl, whisk together the lemon juice and olive oil.  Add tomatoes, scallions and parsley to the bowl with the lemon/olive oil mixture.  Do not mix.  Set aside.  In a medium saucepan, bring the water and butter to a boil.  Stir in couscous and lemon zest, cover pan and remove from heat.  Let stand for five minutes and fluff with a fork or large spoon.  Add cooked couscous to large bowl with tomatoes, scallions, parsley and lemon/olive oil mixture.  Do not mix. Chop grilled vegetables into bit-sized pieces and add to bowl with couscous.  Toss all ingredients in large bowl together until well combined.  Season with salt and pepper to taste.  Transfer couscous mixture into a large serving bowl and sprinkle with goat cheese.  Serve hot or at room temperature.  This dish can be made the day before, refrigerated overnight and served chilled if desired.   Makes approximately 9-10 cups. 

For Lemon-Butter Chicken:  Season chicken breasts with salt and pepper.  Grill over medium-high heat for 5-6 minutes each side or until cooked through.  Remove from grill and set aside. Combine melted butter, lemon zest, lemon juice and parsley in a small bowl.  Brush butter mixture on chicken while chicken is still hot.  Serve remaining sauce on the side. 

Adapted from Cuisine at Home Magazine

Servings

Makes 4 servings.
 Print Friendly and PDF

Author: Holly






b i u quote

Save Comment

Showing 0 Comment
Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>