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Couscous with Grilled Summer Vegetables and Herbs Recipe

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This recipe for Couscous with Grilled Summer Vegetables and Herbs, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
9 oz couscous
1/2 pint water
3 red bell peppers
1 handful asparagus, trimmed and peeled
2 or 3 small zucchini, sliced
1 small bunch of green onions, trimmed and finely sliced
2-4 fresh red chillies, deseeded and finely sliced
3 good handfuls of mixed fresh herbs (basil, coriander, mint, flat-leaf parsley)
1/4 c. lemon juice
1/2 c. olive oil
salt and pepper, to taste
red wine vinegar

Directions:
Directions:
Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as it soaks in. While the couscous is softening, blacken the peppers directly over gas flame or under the broiler. When fully blackened, place in a plastic bag until cool enough to touch. Remove the skins and seeds and roughly chop.

On a very hot ridged grill pan, lightly char the asparagus and zucchini on both sides then toss them into the bowl of couscous with the peppers, green onions chillies and chopped herbs. Mix well.

Combine lemon juice, olive oil and salt and pepper in a jar with tight-fitting lid and shake to combine. Pour dressing over salad and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Gotta love the Naked Chef!

 

 

 

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