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Grilled Vegetable Couscous Salad

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The grilled vegetable cous cous is a fiiling meal recipe prepared with cous cous served with grilled vegetables and red pepper coulis. Flavored with lemon juice and garnished with parsley, the grilled vegetables with cous cous is healthy and nutritious.
Ingredients
  Cous cous 60 Gram
  Zucchini 50 Gram
  Yellow squash 50 Gram
  Pepper red 1
  Yellow pepper To Taste
  Leeks 50 Gram
  Asparagus spears 8
  Button mushrooms 50 Gram
  Black olives 50 Gram
  Green olives 50 Gram
  Olive oil 20 Milliliter
  Salt To Taste
  Butter 25 Gram
  Parsley 50 Gram, finely chopped
  Lemons 2
  Olive oil 100 Milliliter
  Pepper 5 Gram, crushed
  Grain sugar 5 Gram
Directions

Place couscous in a bowl with salt, pepper and the butter.
Pour hot water into it (equal volume to the couscous) stir and cover tight with a lid or a silver foil.
For the salad Cut all vegetables for the salad, except olives, into about 4 mm slices.
Season with salt, dress them with olive oil and grill at 180-200° C.
For the coulis Roast the red and yellow pepper in an oven at 180-200° C for 10 minutes or until soft.
Put the peppers in a polythene bag or a zip lock bag and seal while still hot (this will help to peel the skin easily).
In about 15 minutes, peel the peppers and deseed.
Puree each pepper individually with the rest of the ingredients mentioned, dividing it equally.
To Assemble Open the bowl of couscous, loosen it with a fork and mix it with the grilled vegetables and the pitted olives.
Squeeze in the lemon juice and add the chopped parsley.
Place the couscous and grilled vegetable mixture on the plate.
Garnish with the remaining olives, lemon slice.
Drizzle the pepper coulis around the plate and serve.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Healthy

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