Pereg-Sesame-Ginger-CouscousThis recipe looks like it has a lot of ingredients, but from start to finish, it only takes 25 minutes. Made with fresh vegetables, spices, and couscous. Made ahead the night before, it also packs well for a healthy lunch option!

Grilled Sesame Ginger Vegetable Couscous


2 large carrots, washed, peeled and cut in half the long way
1 cup button mushroom tops, cleaned
½ bunch asparagus, trimmed
3 tablespoons sesame oil
1 teaspoon soy sauce
¼ teaspoon freshly ground black pepper
1 ¼ cups Pereg Gourmet Couscous
1 ¼ cups water

For dressing:

1 tablespoon ginger, minced
2 teaspoons soy sauce
1 tablespoon sesame oil
2 teaspoons extra virgin olive oil
1 tablespoon rice vinegar
1 teaspoon honey
Pinch cayenne pepper
1 bunch scallions, thinly sliced (white and light green parts)
1/4 cup coarsely chopped fresh cilantro


Place the carrots, mushrooms and asparagus in a large bowl and toss with sesame oil, soy sauce, and black pepper. Let sit for 5 minutes.

Heat the grill or grill pan to medium high heat. Put the vegetables on the grill or in a grill basket and grill while basting vegetables with extra marinade. Grill until the vegetables are tender and slightly charred. Set aside to cool.

Meanwhile, cook the couscous. Bring the water to a boil and add couscous. Remove from heat, stir, cover, and let sit for 10 minutes until the couscous absorbs the liquid. Drain any extra liquid and cool.

When the vegetables are cool, slice the asparagus and carrots into diagonal bite sized pieces and slice the mushrooms. Combine with couscous.

To make the dressing, whisk together ginger, 2 teaspoons soy sauce, sesame oil, olive oil, rice vinegar, honey, cayenne pepper and scallions. Dress the couscous and garnish with cilantro. Serve at room temperature.

Makes 4 1-cup servings.

*Recipe and image courtesy of Pereg Gourmet.*