Couscous with grilled vegetables

Couscous with grilled vegetables

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
375ml water or chicken stock
370g instant couscous
2 ripe tomatoes, seeded and cubed
2 teaspoons lemon juice
salt and freshly ground black pepper
2 green and red peppers, cut into quarters lengthways
6 small eggplants, halved
6 small zucchini, halved
olive oil
1 bunch coriander, chopped

Method

  1. Heat the oil in a small saucepan, add the cumin, and heat until fragrant. Add the salt, water or stock, and bring to the boil. Stir in the couscous and let the mixture stand, covered, off the heat for 5 minutes.
  2. Fluff the mixture with a fork and stir in the tomatoes and lemon juice. Add salt and pepper to taste. Toss all the vegetables in olive oil and place under a preheated grill, turning, until tender and golden. Alternatively, cook on the stove using a grill pan. Cool, leave whole or cut into small pieces, and set aside.
  3. Toss the coriander through the couscous, adding half the vegetables. To serve, pile the couscous onto a serving platter and top with the remaining vegetables. Top with extra coriander or torn mint leaves before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again