Couscous is such a versatile grain.
This is a filling dish that you can have fun varying with different ingredients. I’ll be adding a Winter variation but for now this is my Summer version.
This Is What You Need:
2 tbsps olive oil
2 or 3 large courgettes, halved or quartered lengthwise and sliced
3 to 4 long red peppers, whole
a handful of pomodoro/cherry tomatoes
200g mozzarella cheese
1 avocado, sliced (optional)
freshly squeezed lemon juice (optional)
between 1 to 2 cups couscous (wholegrain if possible)
between 1.5 to 2.5 cups vegetable stock with a splash of olive oil
1 heaped tbsp dried mixed italian herbs
a handful of fresh coriander leaves to garnish
This Is What You Do:
Pour the hot stock over the drY couscous in a glass dish and immediately cover with a lid and leave to soak.
Grill the peppers (heads still on) under the grill turning them once they are dark on one side. NOTE: If you prefer eating peppers without the skins: once they are cooked, remove and immediately place in a ziplock bag and wrap in a tea towel so they ‘sweat’. About fifteen minutes later remove from the bag and you should be able to peel the skins very easily. Chop them roughly.
Saute the courgettes in a griddle pan; you can use any heavy-bottomed pan to be honest but I like the dark lines that form on the cooked slices as a result of using a griddle.
Slice the cold ingredients: mozzarella, avocado (if using), the tomatoes and chop the coriander.
Uncover the couscous and stir the grains with a fork to fluff it up.
Add the cold ingredients plus warm peppers, herbs and give the whole thing a good stir.
Serve drizzled lemon juice on top if using.
You can also try these variations:
– Add salad leaves.
– Instead of lemon juice or using fresh coriander, stir in a couple of tablespoons of coriander pesto.