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COUSCOUS
SALAD WITH GRILLED |
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Preheat the grill to medium high heat. Place your hand over the heat and
count to 5 steamboats. If you need to pull away before reaching number 5 than
the grill is too hot. Turn the heat down and leave the lid up for a few minutes
until it's the appropriate temperature.
Cut all of the vegetables and place on a large tray. Drizzle with 4 tablespoons
of olive oil and ensure that everything is well coated. Season the vegetables
generously with salt and pepper.
Oil the grill on the barbecue. Place the large vegetable wedges on the grill.
Cook and char for approximately 2-4 minutes per side.
Place them back on the tray and let them cool.
In a large pot, bring the water to a boil. Place the dry couscous in a bowl.
Pour the boiling water overtop and cover in plastic wrap. Leave to sit for 5
minutes.
Meanwhile, chop the grilled vegetables up into bite sized pieces. When the
couscous is ready, stir to fluff it up and mix in the vegetables.
Add the remaining olive oil, lemon juice, olives, capers and basil and mix.
Cover again with plastic wrap and let sit at room temperature until ready to
serve.
Yield: Serves 6
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