Name: Chargrilled Vegetable Couscous With Hummus Recipe
Total time: 20 min
Yield: 4
Cuisine: Moroccan

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This quick and easy summer vegetable salad is full of beautiful colours and textures. 

How to make Chargrilled Vegetable Couscous With Hummus Recipe

Jessica Brook

Crawler

Moroccan

<p>This quick and easy summer vegetable salad is full of beautiful colours and textures. </p>

Couscous

Zucchini,  thinly sliced into ribbons

Eggplant,  thinly sliced lengthways

Red capsicums,  thinly sliced

Cumin seeds

Fennel seeds

Olive oil

Juice of large lemon

Long red chilli,  finely chopped

Pine Nuts,  Toasted

Dried sour cherries or currants

Feta,  Crumbled

Coriander leaves,  chopped

Place couscous in a large bowl and pour over 1 cup (250ml) boiling water (or enough to just cover). Cover with a clean tea towel and stand for 5 minutes or until couscous has absorbed the water. Fluff up grains with a fork.

step 1

Heat a chargrill pan or barbecue on medium-high heat. Place vegetables in a large bowl and toss with the cumin and fennel seeds and 2 tablespoons olive oil until the vegetables are coated. Working in batches, cook vegetables for 2 minutes each side, until lightly charred and tender.

step 2

Stir vegetables into couscous along with lemon juice, chilli, pine nuts, cherries or currants and remaining 2 teaspoons oil.

step 3

Stir in feta and coriander, then season well with sea salt and freshly ground black pepper. Serve with hummus.

step 4

Taste