YIELD Makes 4 servings
INGREDIENTS
3/4 cups mesquite chips 4 small new potatoes, cut into eighths 1/2 pound fresh green beans, trimmed and halved 2 carrots, peeled and diagonally cut into 1-inch pieces 2 plum tomatoes, chopped 1 clove garlic, minced 4 tablespoons dry white wine or water, divided 1/4 teaspoon salt, divided 1 can (15 ounces) pinto beans, rinsed and drained 1 package (10 ounces) couscous 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon red pepper flakes 1 can (14-1/2 ounces) vegetable broth, heated 1/4 cup chopped fresh cilantro Lemon peel strips for garnishPREPARATION:
- Cover mesquite chips with water and soak for 20 minutes.
*Place food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.
- Combine vegetables and garlic in large bowl. Divide between 2 sheets of heavy-duty foil. Sprinkle each with 2 tablespoons wine and 1/8 teaspoon salt; seal using Drugstore Wrap technique.*
- Drain mesquite; sprinkle over coals. Grill packets on covered grill over medium coals 20 to 25 minutes or until vegetables are tender, turning once. Meanwhile, combine beans and 3 tablespoons water in saucepan. Bring to a boil and boil 2 to 3 minutes, stirring occasionally; remove from heat. Remove packets from grill to cool.
- Combine couscous, cumin, cinnamon and red pepper in 8-inch square baking dish and add hot vegetable broth; cover immediately with foil. Allow to stand 5 minutes; fluff with fork and arrange on platter. Top with vegetables and beans; sprinkle with cilantro. Garnish with strips of lemon peel, if desired.