Grilled vegetable couscous recipe

  • Serves 6
  • 30 mins to prepare and 15 mins to cook
  • 194 calories / serving
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A tasty mix of asparagus, peppers, onions, tomatoes and lemon make up this delicious seasonal side dish. Serve with griddled meats, fish or sausages.

Place the couscous into a mixing bowl and cover with warm water to about 3cm above the couscous. Add ½ teaspoon salt and mix well. Cover the bowl and set aside for 20 minutes to swell.

Place all the vegetables into a large mixing bowl with the olive oil and the finely grated rind and juice of 1 of the lemons. Season generously with salt and freshly ground pepper and toss well to coat.

Heat a griddle pan until hot and cook the vegetables for 3-4 minutes in batches, turning once until softened and tender.

Fluff up the couscous using a fork and add the remaining lemon rind and juice and the herbs and season well with more freshly ground black pepper. Toss well. Add the warm cooked vegetables and toss well to mix through the couscous. Serve with griddled meats, fish or sausages.

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  • Ingredients

  • 200g couscous
  • 60ml (4 tbsp) olive oil
  • 1 orange pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 medium red onion, peeled and cut into very slim wedges
  • 250g (8oz) bundle asparagus, trimmed and cut into 5cm lengths
  • 200g (7oz) baby plum tomatoes
  • 2 lemons, zested and juiced
  • 8 tbsp freshly chopped flat-leaf parsley
  • 2 tbsp fresh thyme leaves
  • Energy 810kj 194kcal 10%
  • Fat 8g 12%
  • Saturates 1g 6%
  • Sugars 7g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 25.4g Protein 4.8g Fibre 3.3g


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