Barbecued Vegetable Couscous
From Eating In – fabulous food for friends and family, by Niki Bezzant, published by Chanel Publishing.
Couscous is my number one favourite ingredient when I’m in a hurry or can’t be bothered cooking. All you need to be able to do is boil a jug! Here we add some barbecued vegetables to jazz it up a bit
- 1 eggplant, diced
- 3 courgettes, sliced in ribbons
- olive oil spray
- 1 cup couscous
- 1 cup boiling water, mixed with 1 teaspoon chicken stock powder
- 3 handfuls baby rocket leaves
Spray the eggplant and courgettes with oil. Heat your barbecue plate to a medium heat. Add the vegetables and cook until tender and slightly browned – a few charred bits are OK. Set aside.
To make the couscous: Put the couscous in a large bowl. Pour over the boiling water and stock. Put a plate or saucepan lid on top of the bowl, and leave for 5 minutes. The water should all be absorbed. Fluff it up with a fork, then add the vegetables and rocket and mix together well.
Drizzle with a little olive oil if desired, and season with salt and pepper.
TIP: A bit of feta cheese added to this salad makes a yummy addition. You can also add cooked meat to make a meal-in-one.