Grilled Vegan Chicken Steaks With Curried Couscous And Zucchini Raita
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!
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
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.