Thursday, July 29, 2010

Monday: BBQ Seafood Kabobs with Israeli Couscous and Roasted Veggies

One thing I love about my husband's family is they LOVE seafood. They used to live in Japan and Alaska where fish would literally jump into your fishing boat, and it was very easy to come by. I haven't done much with Shish-kabobs, and this recipe has inspired me to include them more in my meal plans during the week.  Don't you just love summer cooking? Have fun with these recipes! Don't have any grill pans for the BBQ? Find out more about them below.

Seafood Kebabs Recipe
Serves: 8 Prep: 10 minutes Cooking Time:  15 minutes 
 1 green bell pepper, cut into chunks
1/2 fresh pineapple, cut into chunks
1 LB wild-caught salmon, cut into chunks
1/2 lb scallops
1/2 lb shrimp
1 TB fresh dill

1. Alternate salmon, green bell pepper, and salmon on wooden or metal skewers. Sprinkle 1/2 TB all over. Place on BBQ, turning every 3-4 minutes over medium-high heat. Once browned all over, take off BBQ and serve.
2. Alternate scallops and shrimp on wooden or metal skewers. Sprinkle 1/2 TB dill all over. Repeat browning method as in step one. Take off BBQ and serve. 

Israeli Couscous Recipe
Serves: 4 Prep: 10 minutes Cooking Time: 15 minutes 
1 cup Israeli couscous (can replace with regular couscous or quinoa)
1 1/2 cups of water
2 fresh ears of corn, kernels cut off (may roast on BBQ or can eat raw)
1 red bell pepper, roasted on BBQ until black and chopped
1/4 cup parsley, chopped finely

1. Bring  water to a boil in a small pan. Add israeli couscous, cover and cook for 15 minutes or until water has evaporated.

2. Meanwhile, either BBQ corn and bell pepper, or just cut both up and add raw to a large bowl. Sprinkle parsley over top. Add couscous and mix well. Serve warm or cold the next day for lunch.

Mixed Veggie BBQ Stir-Fry Recipe
Serves: 6 Prep: 30 minutes-4 hours Cooking Time: 7-15 minutes 
Chop up your favorite stir-fry vegetables. We used:
1 red bell pepper, julienned
1 cup green beans, stemmed and snapped or halved
1/2 small package of white mushrooms, washed and sliced

1 head of broccoli, chopped
2 TB olive oil
2 TB red wine vinegar
salt and pepper to taste 

1. In a large ziplock bag throw all ingredients together, and marinate in fridge for minimally 30 minutes, or up to 4 hours. 
2. Place all ingredients in an oiled (spray with cooking spray) stir-fry pan on either the BBQ (see below for ones to use on the BBQ) or stove top. Cook for 7-15 minutes, depending on how tender you like the vegetables. Serve immediately with kebabs and Israeli couscous.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop up seafood ahead of time, and keep in fridge no longer than 8 hours.
~Chop up vegetables and keep in fridge no longer than 8 hours or they might get soggy. 
~Make israeli couscous dish ahead of time, keep in fridge, then reheat when ready to use. 


Who likes to CHANGE IT UP? 

~If you are really adventurous, try calamari instead of scallops.
~Replace red wine vinegar in vegetable dish with white wine vinegar or balsamic.
~Try cilantro instead of parsley in the israeli couscous dish and/or add tomatoes to dish.
~Use brown rice instead of couscous.


Grill Pans for the BBQ 

When my husband's parents came out for a visit, they bought us grill pans for the BBQ. Gotta say, ONE OF THE BEST GIFTS EVER! They are super easy to use, with no fuss about them. You can buy them at Bed, Bath & Beyond or check out the amazon store below. 

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