Couscous and Grilled Veggie Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like this for its simplicity. It's almost a meal on its own, but also perfect for potluck dinners or picnics because it doesn't need to kept cool. Ingredients:
1 cup couscous |
1 cup cold water |
2 red peppers |
6 stalks asparagus, trimmed |
1 small zucchini, sliced |
1 bunch spring onion, sliced |
2 red chilies, deseeded and sliced |
3 cups fresh herbs, chopped (choose from basil, coriander, mint, parsley, oregano) |
2 lemons, juiced |
10 tablespoons olive oil |
salt |
pepper |
Directions:
1. Mix couscous and water together, and let sit for 30 mins or until all the water is absorbed and couscous is tender but firm.
2. Blacken the peppers, either over a gas flame or in the oven, under the grill.
3. Once they're blackened on all sides, cover in saran wrap and leave to sweat for 5 minutes before removing their skins and slicing into chunks.
4. In a frying pan, lightly cook the asparagus and zucchini.
5. Mix vegetables with couscous, spring onions, chillies, herbs, olive oil and lemon dressing.
6. Add salt and pepper to taste.
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