Project Description
A fresh twist on a quick and easy meal. You can use whatever fresh veggies are available to you, jazz them up with some basil infused oil and serve with quick couscous and a refreshing spinach pesto. Tons of flavor in a short amount of time!
Veggie Skewers with Couscous and Spinach Pesto
Grills these skewers out on the BBQ or use a cast iron grill inside – either way these delicious veggie skewers are sure to please. Basted with a simple basil oil, you will get big flavors in a short period of time. The couscous takes 5 minutes to cook and the spinach pesto adds a level of freshness this flavor packed meal.
STARTING GUIDE
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Servings: 4
INGREDIENTS
16 ounce of cremini mushrooms – stems removed
2 large bell peppers (1 yellow, 1 orange – cut into large chunks)
2 small zucchini – cut into thick rounds
8 ounces large cherry tomatoes – cut in half
1 cup of couscous
1 ¼ cup of veggie stock (low sodium)
1/2 cup of basil leaves – loosely packed
1 cup of spinach leave – loosely packed
2 cloves of garlic – peeled
1/4 cup of pine nuts – toasted in a dry pan
1/2 cup of nutritional yeast
3/4 of a cup + 2 tbsp of extra virgin olive oil (1/4 for the basil oil, 1/2 cup for the pest and 2 tbsp for the couscous)
pink Himalayan rock salt and black pepper (to taste, you can use whatever kind of salt you have)
4-5 wooden (soaked) or metal skewers
GUIDE / INSTRUCTIONS
Start by making your skewers. If you are using wooden skewers, soak them in water for 20 minutes first (so they will not burn). Alternate the veggies in any order you want, if you start and end with a bell pepper it will keep the other veggies from falling off.
Preheat your outdoor BBQ or griddle (indoor) to a medium heat.
Next make the basil oil by blending the 1/2 cup of loosely packed basil leaves with 1/4 cup of extra virgin olive oil. Pass the blended oil through a fine sieve, cheesecloth or damp paper towel to remove the basil pulp from the oil.
Using a small sauce pan, bring the 1 ¼ cups of veggie stock and 2 tbsp of olive oil to a boil. Once it boils, stir in the couscous, take it off the heat and cover for 5 minutes. Once cooked, fluff with a fork and leave it to the side.
Once the grill or griddle is up to temperature, put your skewers on. Turning them every 2-3 minutes and each time bast them with the basil oil. Should only take about 10 minutes in total. (may take longer to cook on the stove-top, you can always increase contact with the griddle by adding a heat-safe plate on top and weighting it down).
To make the pesto, start by combining the garlic and toasted pine nuts in a small food processor. Give it a quick pulse to start to break up down the nuts and garlic. Then add the nutritional yeast, spinach, 1/2 cup of extra virgin olive oil, salt and pepper. Blend till smooth and combined.
Once your skewers are done, season with salt and pepper and plate over the couscous. Drizzle on your spinach pesto and enjoy!
TIPS & TRICKS FOR THIS RECIPE:
– The pesto recipe is very versatile, you can replace the spinach with any other leafy green such as baby kale, arugula or even basil. If you can’t find pine nuts you can always substitute walnuts or even pistachios.
– Couscous is a tiny little pasta (ground semolina) and is very quick cooking. There are a few other varieties including Israeli (Pearled) which is larger in size but still only takes 5 minutes to cook.
– If you have any leftover basil oil, you can always use it in a vinaigrette or drizzle it over roasted veggies.
– Same goes for the pesto, if you have any leftovers, you can thin it down as vinaigrette, toss it with some pasta or drizzle over a baked potato (so tasty).
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