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
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: Mary Gwynn
- pictures: David Merewether
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...