Sunday,21 April, 2019
Current issue | Issue 1335, (9 - 15 March 2017)
Sunday,21 April, 2019
Issue 1335, (9 - 15 March 2017)

Ahram Weekly

Chargrilled veggies and couscous

Chargrilled veggies and couscous
Chargrilled veggies and couscous

Serves 2

100 gm couscous
2 tbsp raisins or sultanas
1 each:  red and yellow capsicum (quartered lengthwise, seeded)
4 zucchinis (sliced; lengthwise or in circles)
2 long spring onion stalks (trimmed, sliced with good green stems)
6-8 cherry tomatoes (halved)
2 tbsp chopped coriander leaves
Lemon juice of half a lemon
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Salt + pepper + dried crushed mint

Put couscous and raisins in a bowl.  Pour over 150 ml of boiling water.  Cover bowl and allow to stand for five minutes or until water is absorbed.  Fluff with a fork.  Stir in spring onion, coriander and lemon juice.  Season generously and add salt to taste, then leave aside; covered.  Brush prepared capsicum, zucchini and tomato with oil.  Preheat grill on high.  Place capsicum quarters on the grill; skin side up until charred with black marks; (approximately 5 minutes).  Remove and add zucchini slices.  You can grill capsicum and zucchini together;  without crowding the grill; if there is enough room for one spaced up layer.  When charred, remove grilled capsicum and zucchini on to a  bowl and cover.  Place tomato halves on the grill; skin side up as well.  When collapsed, remove on to the bowl with capsicum and zucchini.  Gently stir in balsamic vinegar to all grilled vegetables.  Mix to incorporate.  Spoon the couscous on to a serving plate and top with the grilled vegetables.  Serve immediately.   

add comment

  • follow us on