Grilled Couscous Salad

The problem with only just getting around to typing up dishes you prepared, ate, and forgot about more than a week ago is, well, the "forgot about" part says it all really. I have the picture I took, and I have the recipe that I know I didn't follow (because no way do I put 300 ml of oil in anything, except maybe a pan for deep-frying), and a vague memory of what I did do, and an equally vague memory of the result being quite tasty.

This is why my internet should never ever break. That, and the bit where I rely on reittiopas to tell me how to get from point A to point B on time and without getting lost.


So. This may have been good? Maybe. The only reason I remember it at all is that I grilled the vegetables myself and didn't set anything on fire. I think the dressing was the best part. In general, the trick with couscous (in the absence of a couscoussiere) is either a) butter, lots of, or b) a nice lemony dressing. Which leads me to posit that if you combined the two... well, maybe next time.

Grilled Couscous Salad
adapted from Glorian ruoka & viini 4/2007, serves 4

2 small zucchini
1 medium aubergine
1 medium bell pepper
olive oil

200 ml couscous
300 ml water
1 tbsp concentrated vegetable stock (or however much you need to get 300 ml fairly strong stock)
1 tbsp butter
250 ml chopped fresh herbs (I used basil, mint and oregano)

juice from one lemon
75 ml olive oil
4 cloves garlic
1 tsp salt
½ tsp freshly ground black pepper

Bring the water and vegetable stock to a boil. Add the couscous and let stand over a low heat for a few minutes. Take off the stove and stir in the butter, then cover and let stand while you grill the vegetables.

Chop the vegetables - my chunks were pretty big, but obviously do as you like - and toss them in a bit of oil. Grill over medium-high heat until lightly charred.

Mince the garlic and combine with the rest of the ingredients for the dressing.

Toss together vegetables, chopped herbs, dressing and couscous. Serve.