Roasted Vegetable Couscous
Couscous—flour coated semolina—is a handy grain, since it is easily prepared and can be combined with many flavours. Look for it in bulk-food stores and in boxes in the supermarket. (Read the preparation instructions, since some types have been precooked.) This salad is an excellent side dish with any grilled food, and a great main dish for a picnic when piled into pita-bread pockets. Pack it in a container for travelling, spoon it into the pita breads when it’s time to eat.
Ingredients
- 1 medium eggplant sliced
- 2 zucchini sliced
- 1 large red onion sliced or cut in eighths
- 2 sweet peppers seeded and cut in quarters
- 2 cloves garlic finely chopped
- 4 tbsp olive oil divided
- salt and freshly ground black pepper
- ¾ cup Grilled Tomato Vinaigrette
- 1 cup couscous
- 1 cup hot vegetable or chicken stock
- 1 tbsp lemon juice
- 4 oz feta or goat cheese crumbled
- parsley finely chopped
Instructions
- Toss vegetables with garlic, 3 tbsp of the oil, and a little salt and pepper. Arrange vegetables on a preheated barbecue and grill for about 5–10 minutes per side over medium-high heat until tender and lightly browned. Note: a roasted plum tomato is required for the vinaigrette, so grill it at the same time as the other vegetables.
- Meanwhile, place couscous in a large bowl, cover with hot stock, and leave for 5 minutes. When all the liquid is absorbed, fluff grains with a fork. Liven flavour with the lemon juice and remaining olive oil.
- Cut the vegetables into small pieces and toss with couscous and Grilled Tomato Vinaigrette. Season to taste and scatter cheese and parsley on top.
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