Chargrilled vegetable couscous with hummus

Cooking Vegetarian Chargrilled vegetable couscous with hummus

This quick and easy summer vegetable salad is full of beautiful colours and textures.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free
  1. Place couscous in a large bowl and pour over 1 cup (250ml) boiling water (or enough to just cover). Cover with a clean tea towel and stand for 5 minutes or until couscous has absorbed the water. Fluff up grains with a fork.
  2. Heat a chargrill pan or barbecue on medium-high heat. Place vegetables in a large bowl and toss with the cumin and fennel seeds and 2 tablespoons olive oil until the vegetables are coated. Working in batches, cook vegetables for 2 minutes each side, until lightly charred and tender.
  3. Stir vegetables into couscous along with lemon juice, chilli, pine nuts, cherries or currants and remaining 2 teaspoons oil.
  4. Stir in feta and coriander, then season well with sea salt and freshly ground black pepper. Serve with hummus.

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1 1/4 cups couscous
1 zucchini, thinly sliced into ribbons
1 eggplant, thinly sliced lengthways
2 red capsicums, thinly sliced
2 tsp cumin seeds
2 tsp fennel seeds
2 1/2 tbsp olive oil
Juice of 1 large lemon
1 long red chilli, finely chopped
1/3 cup pine nuts, toasted
50g dried sour cherries or currants
150g feta, crumbled
1/2 cup coriander leaves, chopped
Hummus, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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