An easy veggie salad to serve at barbecues, or to batch cook for packed lunches.
Ingreadient
- 2 red onions, thickly sliced
- 2 courgettes, thickly sliced
- 1 aubergine, halved and thickly sliced
- 1 red and 1 yellow pepper, thickly sliced
- 4 tbsp olive oil
- salt and freshly ground black pepper
- For the couscous
- 300g/10½oz couscous
- 300ml/10fl oz hot vegetable stock
- 4 tbsp roughly chopped flatleaf parsley
- 4 tbsp roughly chopped coriander
- 1 tbsp balsamic vinegar
- 200g/7oz feta, crumbled
- 1 red chilli, deseeded and finely chopped
Direction
- 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 grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve.
