We enjoyed this as a main meal, warm salad for lunch today. It’s an easy salad to make, and very filling.
Ingredients:
for the salad:
1 cup couscous
2 cups water
1 tablespoon vegetable bouillon powder
1 medium eggplant
1 red bell pepper
1 zucchini
1 medium onion
2 spring onions
black olives
parsley, chopped
fresh mint, chopped
chives chopped
small handful fresh basil, chopped
for the dressing:
3-4 tablespoons olive oil
4 tablespoons lemon juice
2 teaspoons vegetable bouillon powder
pinch sweet paprika powder
salt and pepper
Directions:
Place 2 cups of boiling water in a large bowl.
Add the vegetable bouillon and stir to dissolve.
Add the couscous and place a plate over the bowl to keep the moisture in.
Allow the couscous to swell while you prepare the vegetables.
De-seed and cut the red bell pepper into nice bite-sized pieces.
Wash the zucchini, slice in 1/4 inch circles, then cut each in half making half moons.
Cut the onion into halves, then each half into quarters or wedges.
Save the eggplant until just before you place it on the grill.
When the couscous has absorbed the liquid and cooled, remove the plate and fluff with a fork.
Once it has completely cooled, prepare the herbs.
Wash and chop the parsley, mint and chives and basil.
Add to the fluffed couscous.
Make the dressing and pour over the couscous so the couscous can season.
Fluff well.
Chop or slice the black olives and add to the couscous.
Prepare the grill and cook each of the vegetables.
Slice the eggplant in rounds and then each round into quarters or eights depending on size.
Grill the eggplant along with all the other vegetables.
Add the cooked vegetables to the couscous.
Reserve a few pieces to top the salad with as a garnish.
Mix the salad well.
Taste, and possibly add more dressing or possible just a squeeze of lemon juice.
We garnished the salad with basil leaves and few pieces of the grilled vegetables on top.