This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 9 ounces couscous
- 1/2 pint cold water
- 3 red peppers
- 1 handful asparagus, trimmed and peeled if necessary
- 2 or 3 small firm patty pan squash
- 1 small bunch spring onions, trimmed and finely sliced
- 2 to 4 fresh red chilies, seeded and finely sliced
- 3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley)
- 1 recipe olive oil and lemon juice dressing, recipe follows
- Salt and freshly ground black pepper
- Red wine vinegar
- 2 tablespoons lemon juice
- 5 tablespoons best quality olive oil
- 1 level teaspoon salt
- 1 level teaspoon freshly ground black pepper
Instructions
- Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don’t have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It’s a beautiful thing.
- Mix together all the ingredients
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 555 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 1333 mg |
Reviews
This recipe is totally worth the effort. It is both beautiful and delicious. If you’ve got the grill going anyway you can create a super side dish for steaks or provide a hearty vegetarian meal.
Caution-This Recipe is Very edicting!!
Every time I make this people love it. The fresh mint makes the dish.
Ive made this recipe for about a year now…ever since I saw Jamie do it. It’s a fresh nice couscous salad that is fabulous in the summer time. I love it 🙂
Everyone I serve this to loves it.
Very light and tasty!
I make this every summer when we have fresh veggies in season near my home. We love it here.
we’ve been making this salad for almost 4 years. the flavor is phenomonal. One of Jamie’s best recipes.