Jackfruit Skewers with Caramelized Onion Israeli Couscous Salad
Difficulty: Easy | Makes: 4 Servings
These easy vegetarian summer skewers are packed full of flavor; the perfect recipe to kick off the summer!
For the Summer Skewers
- 1 can Roland® Young Green Jackfruit, drained
- 6 mini bell peppers, halved and seeded
- ½ red onion, sliced
- 2 tablespoons Roland® Blood Orange Balsamic Glaze, plus more for garnish (get the Blood Orange Glaze on Amazon)
- 1 tablespoon Roland® Za'atar Spice Blend
- 1 teaspoon kosher salt
- 4 tablespoons Roland® Olive Oil
- Parsley, for garnish
- Roland® 10" x 4mm Skewers
For the Caramelized Onion Israeli Couscous Salad
- 2 cups Roland® Tri-Color Israeli Couscous
- ½ cup Roland® Caramelized Onions
- ¼ cup olive oil
- 1 tablespoon Roland® Blood Orange Balsamic Glaze (get the Blood Orange Glaze on Amazon)
- 1 bunch fresh mint, for garnish
- 1 bunch fresh cilantro, for garnish
- ½ cup pomegranate seeds, for garnish
- Flaky salt, for garnish
Directions
For the Summer Skewers
- In a large bowl, combine jackfruit, peppers, and red onion
- In a small bowl, combine balsamic glaze, za’atar, salt, and olive oil
- Pour the marinade over the veggies and marinate for 4 hours in the fridge
- Preheat a grill to medium-high heat
- Thread marinated veggies onto 4 skewers
- Grill for 12-18 minutes flipping halfway through
- Garnish with parsley and more blood orange balsamic glaze
For the Caramelized Onion Israeli Couscous Salad
- In a saucepan, bring 2 ¼ cups of water to a boil. Add in the couscous and caramelized onions. Cover and simmer for 15-20 minutes
- To the cooked couscous add olive oil and balsamic glaze, and mix to combine
- To serve, garnish with blood orange glaze, mint, cilantro, pomegranate seeds, and flaky salt
