I've been eyeing grilled romaine recipes for a couple years, but kept holding off on trying it. I'm glad I finally took the plunge. I paired it with couscous because couscous has a short cooking time and I didn't want to add any more heat than necessary to my already sweltering house. And I added gobs of roasted garlic, because there's not much I'd rather have in my mouth than roasted garlic.
1 c whole, peeled garlic cloves
6 romaine hearts
2 c uncooked couscous
2 c cooked garbanzo beans
2/3 c pitted calamata olives, finely chopped
1/3 c + 1 t olive oil
1/3 c balsamic vinegar
1 T tarragon
salt to taste
- Drizzle garlic with 1 t olive oil and sprinkle lightly with salt. Wrap in a square of aluminum foil, and grill, covered, on medium heat (about 375 degrees) for 20 minutes.
- Meanwhile, combine remaining olive oil, balsamic vinegar, tarragon, and a pinch of salt to make a vinaigrette. (I like to put it in a mason jar and shake it until it emulsifies.)
- Trim the floppy tops (about 1-2 inches) off the romaine hearts and save them for another purpose. Also trim away any brown parts of the stem end, but leave enough stem for the heads to hold together.
- Cook couscous according to package directions, and set aside.
- Once the garlic has cooked for 20 minutes, check to see if it is completely softened. If not, cook it a little longer. As garlic finishes cooking, cook the romaine: brush each head with vinaigrette, raise the heat on the grill to high, and cook (with the lid of the grill open) for a couple minutes per side, until the edges are brown and slightly wilted.
- Toss together couscous, garbanzos, olives, garlic, and any leftover vinaigrette.
- Slice romaine, and serve the couscous on top of the sliced romaine.