Chargrilled vegetable couscous with hummus

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

Recipe «Chargrilled vegetable couscous with hummus» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.