Griddled vegetables and feta couscous

Name: Griddled vegetables and feta couscous
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 250g wholegrain couscous (see tip); 1 courgette, cut lengthways into thin slices; 1 aubergine, cut lengthways into thin slices; 2 red peppers, deseeded and cut into long thin slices; 3 tbsp olive oil; 1 tbsp cumin seeds; 1 tbsp fennel seeds; Juice of 1 large lemon; 1 large red chilli, finely chopped; 50g pine nuts, toasted; 50g dried sour cherries (from major supermarkets); 150g feta, crumbled into pieces; Handful fresh coriander, chopped; Tub of fresh houmous, to serve

Published: 31 May 08
Updated: 18 Mar 24

Test kitchen approved

Use whatever vegetables are in season to make this vegetable and feta couscous. It makes a great, satisfying yet healthy lunchbox filler.

Serves 4
Ready in 30 min

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Ingredients

250g wholegrain couscous (see tip)
1 courgette, cut lengthways into thin slices
1 aubergine, cut lengthways into thin slices
2 red peppers, deseeded and cut into long thin slices
3 tbsp olive oil
1 tbsp cumin seeds
1 tbsp fennel seeds
Juice of 1 large lemon
1 large red chilli, finely chopped
50g pine nuts, toasted
50g dried sour cherries (from major supermarkets)
150g feta, crumbled into pieces
Handful fresh coriander, chopped
Tub of fresh houmous, to serve

Method

Place the couscous in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and leave for 5 minutes or until the couscous has absorbed the water. Fluff up the grains with a fork.
Heat a griddle pan until hot. Place the courgette, aubergine and peppers in a large bowl and toss with 2 tablespoons of the olive oil, the cumin and fennel seeds until all the vegetables are coated. Place the vegetables on the griddle pan, a few at a time, and griddle for 2 minutes each side, until charred and softened.
Stir the griddled vegetables into the couscous along with the remaining olive oil, lemon juice, chilli, pine nuts and sour cherries.
Fold in the feta and coriander and season well. Serve with the houmous and barbecued lamb.

Recipe from June 2008 Issue

Nutrition

Nutrition: per serving

Calories: 615kcals
Fat: 36.5g (7.2g saturated)
Protein: 20g
Carbohydrates: 48.7g (8.4g sugar)
Salt: 2.3g

delicious. tips

Couscous is made from fine semolina and is a versatile, easy-to-use grain. Look out for wholegrain couscous as it has a wonderful nutty taste and texture and holds its shape better in salads. It’s readily available in all major supermarkets. You can cook the vegetables on the barbecue before adding to the couscous, if you like.

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Griddled vegetables and feta couscous

Ingredients

Method

Nutrition

delicious. tips

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