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Grilled Vegan Chicken Steaks With Curried Couscous And Zucchini Raita

 
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25

This dish is excellent with the Zucchini Raita!! Rich and creamy with a squirt of lemon juice over it!! ..mails well with the Vegan Chicken Chops!! This dish echos the harmonies of Indian cooking!! Enjoy!

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

 

Ingredients

3/4 teaspoon curry powder
1/4  teaspoon turmeric 
1/8 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 1/4 teaspoon sea salt
2 tablespoon soy butter
1 1/4 cups couscous (8 oz)
8 Seitan chicken chops (see seitan recipe)
1 cup soy yogurt 
1 medium zucchini (1/2 lb.) coarsely grated (about 1 cup)
1/4  teaspoon fresh mint, sliced thin
(Special Equipment: a well-seasoned large ridged grill pan

Directions

Heat lightly oiled grill pan over moderately high heat until hot but not smoking.

Meanwhile, toast curry, turmeric, cinnamon, and ¼ teaspoon of pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute.

Add water, ½ teaspoon salt, and butter and bring to a boil.

Place Couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand for 5 minutes.

While couscous stands, sprinkle both sides of chicken chops with ¼ teaspoon salt and the remaining ¼ teaspoon pepper.

Grill chops, turning over once, about 3 minutes on each side or until dark grill marks appear.  Transfer to a serving plate.

For Raita, stir together yogurt, zucchini, mint, and remaining ½ teaspoon salt.

Fluff couscous with a fork and serve with chicken chops and raita.

 

* not incl. in nutrient facts

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