Name: Couscous With Summer Vegetables Recipe
Total time: 30 min
Yield: 4
Cuisine: Arab

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How to make Couscous With Summer Vegetables Recipe

Kitchen Nine

Crawler

Arab

Dutch carrots,  trimmed

Each zucchini flowers and yellow squash

Each yellow and green zucchini,  halved lengthways and thinly sliced on an angle

Olive oil

To serve:mint,  coriander and harissa

Couscous

Thyme leaves

Juice orange

Softened butter

Honey

Pomegranate molasses

Preserved lemon,  flesh and pith removed,  rind washed,  finely chopped

Juice lemon

Sumac

For thyme-scented couscous, place couscous, olive oil and 1 tbsp cold water in a heatproof bowl and rub with your fingertips to combine. Add thyme, pour over 400ml boiling water, stir and cover with plastic wrap. Set aside until absorbed (15 minutes). Fluff grains with a fork, season to taste, add orange juice and butter, cover and stand until dry (10 minutes).

step 1

Meanwhile, preheat a barbecue or char-grill over high heat. Combine vegetables and oil in a large bowl. Season to taste, then grill, turning occasionally, in batches until golden (2-4 minutes for zucchini flowers, 5-10 minutes for other vegetables), then return to bowl.

step 2

For pomegranate dressing, combine ingredients in a bowl and season to taste. Pour over vegetables, toss to combine, and serve with couscous, scattered with mint and coriander, with harissa to the side.

step 3