Griddled Vegetables with Feta and Couscous
An easy veggie salad to serve at barbecues, or to batch cook for packed lunches.
Source
Recipe Info
Servings: 4
Prep: less than 30 mins
Cook: 10 to 30 mins
Ingredients
- 2 red onions, thickly sliced
- 2 courgettes, thickly sliced
- 1 aubergine, halved and thickly sliced
- 1 red pepper, thickly sliced
- 1 yellow pepper, thickly sliced
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 300g couscous
- 300ml hot vegetable stock
- 4 tbsp roughly chopped flatleaf parsley
- 4 tbsp roughly chopped coriander
- 1 tbsp balsamic vinegar
- 200g feta, crumbled
- 1 red chilli, deseeded and finely chopped
Instructions
- Heat a griddle pan over a high heat, or prepare your barbecue until medium hot.
- Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well.
- Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12-15 minutes.
- Griddle or barbecue the vegetables in batches for 8-10 minutes, or until just tender.
- Fluff up the couscous with a fork, then add the herbs, vinegar and griddled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve.