Grilled Vegetable Couscous Salad Recipe
The grilled vegetable cous cous is a fiiling meal recipe prepared with cous cous served with grilled vegetables and red pepper coulis. Flavored with lemon juice and garnished with parsley, the grilled vegetables with cous cous is healthy and nutritious.
Ingredients
60 gm cous cous
For the salad
50 gm zucchini
50 gm yellow squash
1 red pepper
1 yellow pepper
50 gm leeks
8 asparagus spears
50 gm button mushrooms
50 gm black olives
50 gm green olives
20 ml olive oil
Salt to taste
25 gm butter
50 gm parsley, finely chopped
2 lemons
For the pepper coulis
1 red pepper
1 yellow pepper
100 ml olive oil
5 gm crushed pepper
5 gm grain sugar
Directions
Place couscous in a bowl with salt, pepper and the butter.
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 180-200° C.
For the coulis Roast the red and yellow pepper in an oven at 180-200° 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.
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 180-200° C.
For the coulis Roast the red and yellow pepper in an oven at 180-200° 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.
