- Grilled Vegetable Couscous Salad.jpg (47.16 KiB) Viewed 296 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 200g couscous
- 3 tbsp olive oil
- 250ml hot vegetable stock
- 1 red pepper, deseeded and chopped into large chunks
- 1 yellow pepper, deseeded and chopped into large chunks
- 1 courgette, quartered lengthways and chopped into large chunks
- 1 small aubergine, quartered lengthways and chopped into chunks
- Juice of ½ lemon
- Salt and freshly ground black pepper
- 2 spring onions, sliced
Method
1. Preheat a barbecue following manufacturer's instructions. Put the couscous in a large heatproof bowl. Drizzle over 1 tbsp of the oil, then pour over the stock to just cover the couscous. Cover with a plate or cling film and set aside until the stock is absorbed.
2. Meanwhile, put the vegetables in a large bowl and drizzle over the remaining oil. Toss gently. Cook the vegetables on the barbecue for 3 - 5 minutes, turning a couple of times, until they are charred and softened but still have some bite.
3. Use a fork to fluff up the couscous, then drizzle in the lemon juice and season well with salt and pepper. Add the vegetables and toss gently. Scatter over the spring onions and serve hot or cold, garnished with fresh basil leaves, if liked.
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