Today, I have a recipe for your grill. If you’ve been following along the past few years you know I’m not much of a griller. So, I asked my friend Celeste to share a grilling recipe with all of you.
Harissa Grilled Veggie Kabobs with Corn over Couscous is today’s recipe. These fresh veggie kabobs are packed with flavor and a perfect healthy addition to any grilling meal.
Hello, I’m Celeste and I create meatless recipes over at The Whole Serving. I’m excited and honored to be guest posting for Kathy. It’s officially grilling season and I’m enjoying every minute of it. So I thought I’d share a quick and easy veggie kabob recipe.
Here in hot Texas, it’s nice not heating up my kitchen. That’s what I love about grilling I also love the smokey flavor grilling gives food. I like to keep my grilling simple, easy, and uncomplicated, and these Harissa Grilled Veggie Kabobs with Corn over Couscous fits the bill.
They’re the perfect meatless entree or side dish for any grilling occasion. This kabob recipe is easy to make even if you don’t have a grill. You can easily use a stove or countertop grill or broil them in your oven.
I found this Harissa paste and I’ve been using it every chance I get. The sauce I created serves as a basting, mixing and dipping sauce. The recipe for this sauce has oil, but you can sub with water or veggie stock.
I served my veggies over couscous, but you can easily switch and serve it over pasta, brown rice, farro or a salad. I hope you give this recipe a try and hopefully you’ll enjoy it as much as we do in my home.
Harissa Grilled Veggie Kabobs and Corn Over Couscous
- Harissa Sauce
- half of a small shallot, finely minced, about 1 tablespoon
- 3 cloves garlic, finely minced
- 1/4 cup plus 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon dried Italian seasoning
- 1 teaspoon or to taste Harissa paste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- salt to taste
- 1 medium to large zucchini squash
- 1 medium to large yellow summer squash
- 1 pint of grape tomatoes
- 8 oz package of sweet baby peppers
- 1 medium red onion
- 1 8 oz. package of crimini mushrooms
- 4 ears of corn
- 1 tablespoon extra virgin olive oil (optional)
- 1/4 teaspoon sea salt
- 1 cup dry couscous
- 1/4 cup Harissa sauce
If you are using wooden skewers soak them in warm water for 30 minutes before using. This prevents them from burning on the grill.
Heat your grill or oven to medium-high heat.
Combine all of the sauce ingredients in a bowl and whisk until well combined. Taste, add more Harissa and/or salt to taste. Set aside.
Wash and dry squash, tomatoes, and peppers. Slice squash into 1 to 1 ½ in rounds. Peel and dice onion into chunks, wipe clean the mushrooms. Shuck and clean ears of corn and slice into 2 inch thick rounds.
Assemble skewers using all of the veggies except the corn. Make sure you leave enough room at the top and bottom to prevent veggies from falling off when turning skewers on the grill. Brush kabobs and corn with Harissa sauce,
sprinkle with salt.
Place skewers and corn on grill and cook until tender, turning and basting with sauce occasionally, 10 to 15 minutes.
While veggies are cooking, combine 1 cup water, 1 tablespoon extra virgin olive oil, ¼ teaspoon salt in a saucepan. Bring to a boil. Once boiling, remove from heat and pour dry couscous into a saucepan along with ¼ cup of Harissa mixture, stir. Cover and let stand for 5 minutes. Fluff with a fork and transfer to serving platter.
When veggies are ready carefully push them off skewers over the couscous and add grilled corn to a platter. Serve with extra Harissa sauce.
Vegetables and sauce can be prepped a day ahead to save time. If you are oil-free, use water or vegetable stock in place of the oil.
Couscous can be subbed for a grain of your choice or you can serve veggies over a bed of greens.
If you like this recipe check out my blog, The Whole Serving for more delicious meatless meals.