Barbecued vegetables with couscous
The sweetness of barbecued vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. A lovely light summer meal that is sure to get you to your five a day.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 red pepper
- 1 courgette
- 1 small aubergine
- 1 large red onion
- 85g (3 oz) frozen broad beans
- 1 (400g) tin chopped tomatoes
- 2 tablespoons balsamic vinegar
- 175g (6 oz) couscous
- 225ml (8 fl oz) vegetable stock
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Remove the seeds from the red pepper, and chop into 2cm strips. Cut the aubergine into rounds about 1cm thick, and cut each round into 6 to 8 pieces. Peel the onion, and chop into 8 wedges. Trim the courgette, and cut into thick slices.
- Heat barbecue tray (charcoal pan) over high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to tray. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
- Stir broad beans, chopped tomatoes and vinegar into the vegetables. Simmer for a few minutes while the couscous is prepared.
- Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.
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Reviews & ratings
Average global rating:
(80)
Reviews in English (53)
Used different ingredients. This was wonderful!! I did make 2 substitutions, I replaced the aubergine with quartered button mushrooms and the broad beans with green pepper strips. I will definately make this again for a change. - 24 Jul 2008
. - 13 Mar 2017
This was pretty good. I would probably add some garlic or something more to flavour it but it was a change from my normal cooking to taste the vegetables so clearly without curry or spice or sauce on it. I liked the tomatoey flavour. I will probably make this again because it is so easy. - 24 Jul 2008