Grilled Vegetables with Lemon and Herb Couscous 

This would be lovely cooked on a barbecue, or if you’re also a peasant like myself and don’t own one, just use a grill pan instead.

Yield; Four small servings Cook time; Five minutes

You’ll need; 

  1. One courgette, cut into thickish slices
  2. One aubergine, again cut into thickish slices
  3. One red pepper, chopped
  4. 100g couscous
  5. 150ml hot vegetable stock
  6. Two tablespoons of oil
  7. One teaspoon of mixed herbs
  8. Salt and black pepper to taste

Method;

  • If you’re using a grill pan, heat it to a medium high heat, if you’re using a barbecue I assume you know how that works because I sadly do not, apologies.
  • Put your prepared vegetables into a dish. In a small bowl mix the oil with the herbs, and season with salt and pepper. Using a pastry brush or a spoon evenly coat your vegetables with the oil mixture.
  • The vegetables will only take five minutes to cook, and the couscous will also only take five minutes, so cook both at the same time.
  • For the couscous, tip it into a dish, pour over the stock, give it a quick mix and cover.
  • Cook the vegetables for five minutes, turning halfway through.

I also made a lemon dressing for the couscous. For this I used the following;

  1. Two tablespoons of lemon juice
  2. One tablespoon of oil
  3. One teaspoon of mixed herbs
  4. Half a teaspoon of maple syrup
  5. Salt and black pepper to taste
  • Simply whisk everything together until well combined.
  • Once the couscous is ready uncover it and use a fork to fluff up the grains. Pour the dressing over the couscous and fold it through.

This would be a lovely side dish for a barbecue. Serve it along with vegan burgers, vegan sausages and salads. Most burger and hot dog buns are suitable for vegans, but brioche buns are not, due to them being a bread enriched with butter.

Bye for now 🙂

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