Ingredients

The following ingredients have 4 Servings
  • 1 cup couscous
  • 2 cups water
  • 1/2 lb asparagus (washed and trimmed)
  • 2 red bell peppers
  • 1 red onion
  • 8 oz mushrooms (shiitake or baby portobello) (washed and sliced)
  • 1 1/2 cups orange juice
  • 1/3 cup balsamic vinegar
  • 1 shallot (peeled and minced)
  • salt
  • black pepper
  • olive oil
  • cilantro (for garnish)

Instruction

  • 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 1/3 (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.