Prep time:
Cooking time: 20 minutes
Total time:
Serves: 6
225g Couscous
350ml Hot Vegetable Stock or Water
4tbsp Olive Oil
½tsp Ground Ginger
½tsp Cinnamon
½tsp Smoked Paprika
1 Clove of Garlic, crushed
1 Medium Onion, halved
1 Aubergine, thinly sliced lengthways
2 Small Courgettes, thinly sliced lengthways
1 Red Pepper, halved and seeded
25g Toasted Pine Nuts
1tbsp Balsamic Vinegar
3tbsp Freshly Chopped Flat Leaved Parsley
3tbsp Freshly Chopped Basil
3tbsp Freshly Chopped Mint
Salt and Freshly Ground Black Pepper
Have the couscous base all ready prepared and simply barbecue the veg, slice and stir in for a wonderful salad that either stands alone or can be piled into warm pitta bread with barbecued lamb kebabs
Local food tip: Add 125g cubed feta or goat’s cheese for a more substantial salad. Nut Knowle Farm has a good range of suitable goat’s cheeses.
- words: Mary Gwynn
- pictures: David Merewether
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