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
| Cous cous | 60 Gram | |
| Zucchini | 50 Gram (For the salad) | |
| Yellow squash | 50 Gram (For the salad) | |
| Pepper red | 1 (For the salad) | |
| Yellow pepper | 1 To taste (For the salad) | |
| Leeks | 50 Gram (For the salad) | |
| Asparagus spears | 8 (For the salad) | |
| Button mushrooms | 50 Gram (For the salad) | |
| Black olives | 50 Gram (For the salad) | |
| Green olives | 50 Gram (For the salad) | |
| Olive oil | 20 Milliliter (For the salad) | |
| Salt | To Taste (For the salad) | |
| Butter | 25 Gram (For the salad) | |
| Parsley | 50 Gram, finely chopped (For the salad) | |
| Lemons | 2 (For the salad) | |
| Pepper red | 1 (For the pepper coulis) | |
| Yellow pepper | 1 To taste (For the pepper coulis) | |
| Olive oil | 100 Milliliter (For the pepper coulis) | |
| Pepper | 5 Gram, crushed (For the pepper coulis) | |
| 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.
Chef
