This all-in-one grilled meal has every component in a single pouch, so cleanup is minimal. Our trick to finishing the couscous, veggies and fish at the same time is to partially cook the couscous before steaming it in the pouch. Serve with lemon wedges.
Garlicky Grilled Zucchini and Tomatoes—This summery side cooks in the time your meat takes to rest, so have the veggies ready to grill as soon as the main is done. If you like, substitute parsley, chives or tarragon for the basil.
We've toned down the intense heat of Jamaican jerk seasoning by using jalapeño pepper in place of the spicier Scotch bonnet that's traditionally used. Roast the wings the night before and pop them on the grill when guests arrive.
Grilled Baked Potatoes with Green Onion Sour Cream —Baking the potatoes in the oven first ensures that the centres are fluffy and tender, while a quick turn on the grill lends a crispy finish and smoky flavour.
Flank steaks are sold in large, relatively thin pieces that cook quickly on the grill. One steak could serve six to eight people, so you don't have to worry about handling several steaks on the grill to feed a crowd. Photo by Jeff Coulson.