About this recipe:Fluffy couscous with loads of roasted veggies. Dressed with olive oil and balsamic vinegar. A delightful vegetarian dish.
1 large courgette, thickly sliced
100g (4 oz) mushrooms, quartered
1 red pepper, chopped
1 tablespoon olive oil
750ml (1 1/4 pints) water
1 teaspoon salt
2 tablespoons olive oil, divided
350g (12 oz) couscous
2 tablespoons balsamic vinegar
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat your grill to high heat.
Brush vegetables lightly with olive oil, and place them under the grill. Cook, flipping over occasionally, until just tender.
While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
Toss couscous with veggies and drizzle with remaining olive oil and balsamic vinegar.
The first recipe I've tried from allrecipes.co.uk. As a student with limited budget and not much free time, this was amazing. Extremely tasty. I swapped the pepper for a carrot, though, for personal tastes. - 31 Jan 2013