🥗 Couscous with Grilled Vegetables
🍽️ Course
Fluffy couscous with grilled vegetables, chickpeas and a lemon-smoked paprika dressing. A quick, easy vegan one-pot meal.
Couscous with Grilled Vegetables
Set the amount of ingredients you want to use with one of the two options below:
Quantity
Medium couscous (min g, max g):
g
1. Ingredients
| Ingredient | Quantity |
|---|---|
| Medium couscous | 320 g |
| Medium courgettes | 400 g (½ courgette) |
| Large aubergine | 400 g (¼ aubergine) |
| Peppers (red and yellow) | 400 g (½ pepper) |
| Large Tropea red onion | 152 g (about ¼ onion) |
| Cooked chickpeas | 248 g |
| Sun-dried tomatoes in oil | 2 pieces |
| Pine nuts | 30 g |
| Fresh mint | to taste |
| Basil | to taste |
| Lemon (juice and zest) | 40 ml (¼ lemon) |
| Garlic | 16 g (1 small clove) |
| Extra-virgin olive oil (for dressing) | 4 g |
| Extra-virgin olive oil (for grilling and finishing) | to taste |
| Vegetable broth | 360 ml |
| Salt, pepper | to taste |
| Smoked paprika | 4 g |
2. Method
- Cut the 400 g courgettes and the 400 g aubergine into 5 mm slices, the 400 g peppers into quarters and the 152 g red onion into thick rings. Brush with a little oil and a pinch of salt. Grill on a hot griddle pan for 3-4 minutes per side until golden.
- Once cool enough to handle, cut all grilled vegetables into 2-3 cm pieces and transfer to a large bowl.
- Bring 360 ml vegetable broth to the boil. Place 320 g couscous in a bowl with a drizzle of oil and a pinch of salt. Pour over the boiling broth, cover with a plate or lid and leave to rest for 5 minutes. Fluff with a fork.
- In a small bowl, whisk 4 g olive oil, 40 ml lemon juice with the grated zest, 16 g garlic finely grated, 4 g smoked paprika, salt and pepper.
- In a dry frying pan, toast 30 g pine nuts over medium heat for about 2 minutes, stirring often. Set aside.
- In the bowl with the vegetables, add the fluffed couscous, 248 g chickpeas, 2 pieces sun-dried tomatoes sliced into thin strips and the lemon dressing. Toss gently. Add mint and basil torn by hand.
- Divide among plates, top with the toasted pine nuts and a drizzle of olive oil.
3. Storage
- Let cool completely before refrigerating.
- Room temperature: keeps for 3-4 hours in a closed container. Beyond that, the grilled vegetables release liquid, the dish loses freshness and bacterial growth risk increases.
- Refrigerator: up to 2 days in an airtight container. Before serving, bring back to room temperature and adjust with a drizzle of oil and a few drops of lemon.
- Freezer: not recommended. Grilled vegetables lose their texture when thawed; the couscous becomes rubbery.
🌾 Want to explore couscous flavour bases further? Read the full guide.