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Grilled Vegetable Couscous Salad Recipe
|Cous cous||60 Gram|
|Yellow squash||50 Gram|
|Yellow pepper||To Taste|
|Button mushrooms||50 Gram|
|Black olives||50 Gram|
|Green olives||50 Gram|
|Olive oil||20 Milliliter|
|Parsley||50 Gram, finely chopped|
|Olive oil||100 Milliliter|
|Pepper||5 Gram, crushed|
|Grain sugar||5 Gram|
Serving size: Complete recipe
Calories 1776 Calories from Fat 1344
% Daily Value*
Total Fat 153 g236.1%
Saturated Fat 29.7 g148.4%
Trans Fat 0 g
Cholesterol 53.8 mg
Sodium 1409.4 mg58.7%
Total Carbohydrates 98 g32.6%
Dietary Fiber 17.9 g71.6%
Sugars 17.7 g
Protein 18 g35.6%
Vitamin A 216.4% Vitamin C 564.7%
Calcium 30.2% Iron 52.1%
*Based on a 2000 Calorie diet
Pour hot water into it (equal volume to the couscous) stir and cover tight with a lid or a silver foil.
For the salad Cut all vegetables for the salad, except olives, into about 4 mm slices.
Season with salt, dress them with olive oil and grill at 180-200Â° C.
For the coulis Roast the red and yellow pepper in an oven at 180-200Â° C for 10 minutes or until soft.
Put the peppers in a polythene bag or a zip lock bag and seal while still hot (this will help to peel the skin easily).
In about 15 minutes, peel the peppers and deseed.
Puree each pepper individually with the rest of the ingredients mentioned, dividing it equally.
To Assemble Open the bowl of couscous, loosen it with a fork and mix it with the grilled vegetables and the pitted olives.
Squeeze in the lemon juice and add the chopped parsley.
Place the couscous and grilled vegetable mixture on the plate.
Garnish with the remaining olives, lemon slice.
Drizzle the pepper coulis around the plate and serve.