Couscous and Grilled Vegetable Salad
1 medium yellow capsicum (pepper)
Cut the capsicums into thick strips. Cut the zucchini into thirds lengthwise. Cut the onion into eight wedges. Slice the eggplant into 1/4 inch slices and chop the tomatoes coarsely.
1 medium red capsicum (pepper)
4 small zucchini
1 large red onion
1 medium eggplant (aubergine)
2 medium tomatoes
1 cup couscous
1/2 teaspoon moroccan seasoning
3/4 cup vegetable stock
1/4 cup coarsely chopped fresh flat-leaf parsley
2 1/2 ounces baby rocket
2/3 cup tomato juice
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 clove garlic, crushed
Coat the vegetables, except the tomatoes, with cooking oil spray and cook on a heated, oiled grill plate (or grill or barbecue) until they are browned and tender.
Meanwhile, combine the couscous, Moroccan seasoning and boiling stock in a large heatproof bowl and stand for about five minutes or until the stock is absorbed. Fluff the couscous with a fork then stir in the parsley.
Place the couscous on the base of a serving platter or plates. Top the couscous with grilled vegetables, tomatoes and half of the tomato dressing. Top with rocket and the remaining dressing.
Combine ingredients in a jar, shake well. (Not suitable to freeze)
love this recipe!!
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