Couscous Salad Veg
CD ACC 45mins
4 Cold Vegetarian
Vegetables Herbs Grain Salads Accompaniment Dairy
fl.oz. Lemon Juice
tbsp Red Wine Vinegar
and Black Pepper
Fresh Asparagus, halved lengthways200g/7oz
Red Chillies, deseeded and finely sliced
Fresh herbs e.g. Basil, Mint, Coriander,
Spring Onions, sliced on the diagonal
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.
Meanwhile, whisk together the oil, lemon juice, salt, pepper and wine vinegar, then stir half of the dressing into the
Grill the capsicums (sweet peppers), 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.
Place the asparagus spears and courgette (Zucchini) 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, chilies, remaining dressing and mixed herbs.
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