Broiled Vegetable Brochettes with Couscous and a Yogurt and Coriander Salsa
1 cup olive oil
To prepare fresh artichokes, cut off the stems and remove the tough outer leaves. Bring a large saucepan of water to a boil, together with the juice of 1 lemon and cook the artichokes for about 20 minutes. Refresh immediately in a bowl of iced water, pull out the leaves, and scrape away the hairs from the choke. Squeeze a little lemon juice over the hearts to prevent them from turning black. For canned artichokes, rinse and drain.
1 teaspoon balsamic vinegar
1 tablespoon tamari
2 red bell peppers
2 yellow bell peppers
4 zucchinis cut in half then lengthwise into 1/4 inch slices
2 cups shitake mushrooms or whole large button or chestnut mushrooms
2 heads endive cut into 6 long pieces
1 large fennel bulb cut into 6 long pieces
6 fresh globe artichoke hearts or 5 cups canned artichoke hearts
1 1/2 lemons
1 large bunch scallions, trimmed
1 large eggplant, cut into thick slices
12 black olives
1 corn on the cob cut into 6 chunks
12 cloves garlic
2 red onions cut into 6 chunks
2 cups Haloumi cheese sliced
2 cups tofu sliced and marinated
4 cups couscous
sprig of fresh coriander to garnish
For the Sauce
1 tablespoon heaping chopped fresh coriander
2 cups plain yogurt
pinch of salt and pepper
Marinate all the vegetables, except the bell peppers, in the olive oil, vinegar, and tamari for 1 hour. Broil the bell peppers separately until the skins are charred on all sides, then deseed and cut into quarters without removing the skins.
Broil the rest of the vegetables under a very hot broiler, in several batches, until well browned on both sides, and cut into chunks; broil the shitake mushrooms and scallions separately because they will take a shorter time to cook.
Thread the broiled vegetables, cheese, and tofu onto skewers, taking particular care with the corn if you are using wooden sticks. Place until the broiler for just a couple of minutes, turning.
Meanwhile, prepare the couscous either by the traditional method or simply by covering with hot water and allowing to sit for 10 minutes until swollen and soft.
To make the sauce, mix coriander into the yogurt and season with salt and pepper. Serve the brochettes accompanied by the couscous and sauce. Garnish with the sprig of fresh coriander.
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