Couscous and Grilled Veggies Salad

1 cup couscous
1 red pepper
2 small zucchini
2 small eggplant
a handful of tiny cherry tomatoes
2 heirloom purple calabash tomatoes
2/3 cup sweet corn
1 cup chopped cucumber
4-6 chopped spring onions
2/3 cup chopped fresh parsley
1/3 cup chopped fresh coriander
1/3 cup olive oil
juice of half a lemon
For the sauce
1 container plain yogurt
juice of half a lemon
1 tablespoon spicy paprika or (better) harissa paste

Bring one cup of water to boil and remove from heat. Add couscous to water and cover. Stir after five minutes and remove to a large bowl, using spoon or fork to break up grains. Set aside to cool.

Slice the zucchini and eggplant in thickish wedges (about 1 cm), brush them with the olive oil and grill them. I let mine get a little burned here and there - it only adds flavour to the end product. Cut the pepper in half, seed and also place on grill. When the pepper is cooked through and blackened on the skin side, put the halves in a plastic bag, close and place in refrigerator to cool.

Chop and slice all the rest of the ingredients (as appropriate) and add to the couscous. Dribble the remaining olive oil and lemon juice to taste in the salad. By now, the pepper should have cooled down enough to handle. Remove it from the fridge and peel as much as possible of the skin from the pepper. Don't worry if a bit remains, as it's perfectly edible. Chop and add to the salad. Stir and stir some more. Taste and add some salt if it seems to need it.

For the dressing, just mix the three ingredients and taste for spiciness.

Serve warm or cold, with the dressing on the side for those who want to spice up the dish a bit.



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