Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

225g Couscous

350ml Hot Vegetable Stock or Water

4tbsp Olive Oil

½tsp Ground Ginger

½tsp Cinnamon

½tsp Smoked Paprika

1 Clove of Garlic, crushed

1 Medium Onion, halved

1 Aubergine, thinly sliced lengthways

2 Small Courgettes, thinly sliced lengthways

1 Red Pepper, halved and seeded

25g Toasted Pine Nuts

1tbsp Balsamic Vinegar

3tbsp Freshly Chopped Flat Leaved Parsley

3tbsp Freshly Chopped Basil

3tbsp Freshly Chopped Mint

Salt and Freshly Ground Black Pepper

Have the couscous base all ready prepared and simply barbecue the veg, slice and stir in for a wonderful salad that either stands alone or can be piled into warm pitta bread with barbecued lamb kebabs

  1. Prepare the barbecue. Place the couscous in a bowl and pour over the hot stock or water. Leave to stand for 15 minutes stirring occasionally to break up any lumps. Mix together half the olive oil, spices, garlic and seasoning.
  2. Brush all the vegetables on both/all sides with the spiced oil and place on the barbecue. Cook for 10 – 15 minutes turning occasionally and brushing with the oil until the vegetables are tender and lightly charred.
  3. Remove the vegetables from the barbecue and cut them into thin strips. Stir into the couscous with any remaining oil and add the pine nuts, vinegar and chopped herbs. Check the seasoning and serve.

Local food tip: Add 125g cubed feta or goat’s cheese for a more substantial salad. Nut Knowle Farm has a good range of suitable goat’s cheeses.

  • words:
  • pictures: David Merewether

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.