• 8servings
  • 40minutes
  • 223calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large courgette, thickly sliced

  2. 100g (4 oz) mushrooms, quartered

  3. 1 red pepper, chopped

  4. 1 tablespoon olive oil

  5. 750ml (1 1/4 pints) water

  6. 1 teaspoon salt

  7. 2 tablespoons olive oil, divided

  8. 350g (12 oz) couscous

  9. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat your grill to high heat.

  2. Brush vegetables lightly with olive oil, and place them under the grill. Cook, flipping over occasionally, until just tender.

  3. 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.

  4. Toss couscous with veggies and drizzle with remaining olive oil and balsamic vinegar.


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