Kara Collier’s Cookin’!! ~
pg. 138 “Skinny Bitch in the Kitch” by Rory Freedman and Kim Barnouin
- 3/4 cup coconut oil, melted, or safflower oil (Kara used Olive Oil)
- 1/2 cup balsamic vinegar
- 2 tbs maple syrup
- 2tbs chopped fresh rosemary
- 1/2 tsp fresh ground black pepper
- 2 1/4 tsp fine sea salt
- 1 small red onion
- 4 portobello mushrooms
- 1 medium zucchini, cut lengthwise into 1/2-inch slices
- 1 yellow squash, cut lengthwise into 1/2-inch slices
- 1 1/4 cups water
- 1 cup couscous
- In a medium bowl, whisk together the oil, balsamic vinegar, maple syrup, rosemary, pepper, and 1/2 tbs of the salt; set aside.
- Trim the stem end off of onion and with a bit of the root end holding it together. Place the onion, portobellos, zucchini, and squash in a large, resealable bag and add the balsamic mixture. Press the air out of the bag, seal, and set aside for 2-4 hours, turning occasionally.
- Prepare an outdoor or stovetop grill to medium heat (it’s at the right temperature when you can hold your hand grate-level for 4 seconds).
- Remove veggies from the bag and reserve 2 tbs of the marinade (save the rest for another use). Grill the veggies for 8-10 minutes, turning once, until well marked and tender. (If you don’t have a grill, use two to three skillets with a little oil in the bottom over medium-high heat. Just be sure not to crowd the veggies in there or they’ll steam instead of sear.
- Meanwhile, in a 2 to 3-quart saucepan over medium heat, bring the water and the remaining 3/4 tsp of salt to boil. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Once the vegetables have cooked, coarsely chop the onion, zucchini, and squash. Stir the chopped veggies into the couscous, along with the reserved marinade. Cut the portobellos into thick slices.
- Arrange the couscous on plates or a platter, top with the portobellos and any accumulated juices, and serve.” 😀
-“Skinny Bitch in the Kitch” pg. 138-139 made by Kara Collier! RAWESOME CHIKA!
Might I suggest, a nommy mixed baby greens salad with dried cranberries and almond slices on the side instead of banana and strawberry, or maybe even a bean side dish? and then that fruit dipped in vegan chocolate for dessert!!