Char-Grilled Vegetables with Couscous

    35 minutes

    Char-grilled eggplant, capsicum, mushrooms and cherry tomatoes served with couscous and English spinach. Makes a great side dish or a main meal.

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    Serves: 4 

    • 1 1/2 cups instant couscous
    • 2 chicken stock cubes, crumbled
    • 1/4 cup lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1 eggplant, sliced
    • 1 yellow capsicum
    • 1/2 cup mushrooms, sliced
    • 3 spring onions, sliced
    • 1 bunch English spinach, shredded

    Preparation:10min  ›  Cook:10min  ›  Extra time:15min Other  ›  Ready in:35min 

    1. Cook couscous according to packet directions, however add the stock cubes to the water. When cooked, fluff with a fork then stir in lemon juice and zest.
    2. In a bowl, combine oil, garlic and cumin. Brush over the eggplants then allow to marinate for 5 minutes. Heat a char-grill pan over high. Char grill the eggplant, about 2 minutes per side then the capsicum. Place capsicum in a covered bowl then allow to cool. Peel off capsicum skin. Grill the mushrooms and tomatoes together.
    3. Mix char-grilled vegetables with the couscous, spring onions and spinach to serve.

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