UPDATE: This post made it to Tastespotting.com!
Grilled Vegetable Couscous with Garlic Roasted Pork Loin
Grilled Vegetable Couscous
1 cup couscous
4 garlic, chopped
1 teaspoon salt plus additional for grilling
1 tablespoon butter
2 tablespoons extra virgin olive oil plus more for grilling
2 zucchini, quartered the long way
1 tomato, cut in half
1 red onion, cut in half
1 teaspoon red pepper flakes
1/2 cup chopped basil
juice of 1 lemon
Add 2 tablespoons olive oil and butter to hot pan over medium heat.
Add garlic to pan and cook until fragrant, about 30 seconds.
Add 1 cup of water and salt. Bring to a boil.
Turn off heat. Add cous cous.
Stir to combine. Cover and set aside. Let sit for 5 minutes and then fluff with fork
Drizzle olive oil over zucchini, tomato and onion. Toss to combine. Sprinkle with salt and pepper. Toss to combine again.
Place the vegetables on a hot grill. Grill for about 15 minutes or until you have nice grill marks.
Cut up vegetable into bit size pieces.
Combine all the vegetables and cous cous in a big bowl. Add red pepper flakes, lemon juice and basil. Stir to combine.
Garlic Roasted Pork Loin
1/4 cup extra virgin olive oil
6 garlic cloves
1 teaspoon Knorr chicken bouillon powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp fresh rosemary
1 (1 pound) boneless pork loin
Preheat oven to 400 degree.
In a blender or food processor, process the first 6 ingredients. Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.
Roast in oven for about 20-30 minutes. Remove from oven, transfer loin to a platter, let sit for about 5 minutes. The pork with continue to cook. Slice loin just before serving.
This recipe was a happy accident. I found all these leftover vegetables in the fridge and didn’t have anything planned. It was either use it or loose it. I got really lucky that it turned out as well as it did. It was the perfect combination of summer vegetables and a great companion to the roasted pork loin.