Couscous and Grilled Veggie Salad
"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."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
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
- Mix couscous and water together, and let sit for 30 mins or until all the water is absorbed and couscous is tender but firm.
- Blacken the peppers, either over a gas flame or in the oven, under the grill.
- 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.
- In a frying pan, lightly cook the asparagus and zucchini.
- Mix vegetables with couscous, spring onions, chillies, herbs, olive oil and lemon dressing.
- Add salt and pepper to taste.
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Reviews
-
This recipe was scrumptious and very easy to make! Blackened peppers on grill, as well, cooked asparagus and zucchini on grill also. Used Basil,Mint and Coriander. Threw in some roasted chopped cashews and chopped mandarin oranges. Will definetely make again, as there can be sooo many things you can "throw" into this.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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