300ml (½pt) hot vegetable stock
1 red and 1 yellow pepper, deseeded and cut into chunks
2 medium courgettes, trimmed and thickly sliced
2-3 small red onions, peeled and quartered
2 tbsp Extra Virgin Olive Oil
3 tbsp freshly chopped coriander
Harissa Style Dressing:
6 tbsp Extra Virgin Olive Oil
2 tbsp tomato purée
4 tbsp lemon juice
½ tsp cayenne pepper
2 tsp ground cumin
Salt and Pepper
Put the couscous into a large bowl, pour the hot stock over, stir then leave to stand until cold. Meanwhile, put all the vegetables into a bowl, add the 2 tbsp of olive oil and toss together.
Heat a griddle pan, add a layer of vegetables and cook over a high heat until charred on the edges, remove to a plate then cook the rest of the vegetables in the same way.
Whisk the dressing ingredients together. Fork through the couscous until fluffy then add the dressing and mix well until all the grains are coloured from the dressing. Add the cooled vegetables and coriander, then toss together and serve at room temperature.
Preparation Time: 20 mins
Cooking Time: 20 mins
This recipe from filippoberio uses:
Extra Virgin Olive Oil