Char-grilled vegetable couscous – Food & Home Magazine
Take this char-grilled vegetable couscous dish to the next level with a drizzle of currant dressing and pops of pomegranate.
Ingredients
- 1 red pepper, quartered
- 4 baby brinjals, thinly sliced lengthways
- 200 grams baby marrow, thinly sliced lengthways
- 1½ Tbsp. olive oil
- 1 cup vegetable stock
- 1 cup couscous
- ⅓ cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. caster sugar
- 1 cup dried currants
- ½ cup pitted kalamata olives
- ⅓ cup toasted pine nuts or sunflower seeds
- ¼ cup mint leaves
- ¼ cup coriander leaves
- ¼ cup pomegranate seeds
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