Grilled vegetables on couscous

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1 small aubergine, sliced lengthways
  • 1 red and yellow pepper, sliced lengthways
  • 300 g baby marrows, sliced lengthways
  • 200 g butternut, sliced thinly
  • 45 ml olive oil
  • 15 ml balsamic vinegar
  • salt and freshly ground pepper
  • 500 g couscous
  • 500 ml vegetable or chicken stock


Preheat grill.
Brush a baking sheet or roasting pan with olive oil.
Spread vegetables in a single layer on the baking sheet.
Season, then moisten with olive oil.
Grill vegetables for about 15 minutes, turning halfway during cooking, until tender and starting to char.
Dress with olive oil and vinegar.
Add basil or parsley.
Prepare couscous by placing in a saucepan.
Pour two cups of hot vegetable or chicken stock over couscous and steam gently on moderate heat for about 10 minutes.
Run fork through couscous to prevent grains sticking together.
Serve grilled vegetables on couscous.

Read more on: steam  |  grill

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