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Couscous Salad Veg CD ACC 45mins Serves 4 Cold Vegetarian Vegan Vegetables Grains Herbs Salads Accompaniment Dairy free Eggless Ingredients 250g/9oz Couscous 120ml/4fl.oz. Olive Oil 60ml/2 fl.oz. Lemon Juice 1 tbsp Red Wine Vinegar Salt and Black Pepper 3 Red Capsicums (sweet pepper) 225g/8oz Fresh Asparagus, halved lengthways200g/7oz Courgettes, (Zucchini) sliced 2 Red Chillies, deseeded and finely sliced Mixed Fresh herbs e.g. Basil, Mint, Coriander, chopped 4 Spring Onions, sliced on the diagonal
Instructions 1. Place the couscous in a bowl containing 300ml/10fl.oz. Water. Leave for 5 minutes or until the water is absorbed and the couscous softened. Preheat the grill to hot. 2. Meanwhile, whisk together the oil, lemon juice, salt, pepper and wine vinegar, then stir half of the dressing into the couscous. 3. Grill the capsicums, turning frequently, until the skin is scorched and blistered. Transfer to a bowl, cover with clingfilm, then leave for 5 minutes, then peel away the skin and discard. Halve, deseed and core the capsicums, then cut the flesh into strips. 4. Place the asparagus spears and courgette slices on a dry griddle pan or under the grill and cook on both sides until just tender. Toss the peppers, asparagus and courgettes with the couscous. Add the salad onions, chillies, remaining dressing and mixed herbs.
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