Friday, 19 October 2012

Couscous Salad with Grilled Vegetables


In the autumn I prefer the salads to be a bit more filling and juicy than in the summertime. This couscous salad with grilled vegetables has become one of our favorites this fall!

Grilled zucchini, eggplant and peppers give a luscious consistence while lemon, leeks and pomegranate adds sweet and sour flavors. Moreover, the cooked vegetables are easier to digest than the raw - so the salad is gentle to the stomach as well.

I have adapted this recipe from Claus Meyers book Salatværksted.


Ingredients (6 servings)

Couscous

200 g whole grain couscous (couscous consists of pre-cooked durum wheat)

1.5 dl of water (0,8 cups)
a pinch of sea salt

Grilled / sauteed vegetables
1 eggplant
1 courgette
2 bell peppers
olive, canola or some other oil for frying
pinch of salt
1 pomegranate (I replaced the sugar from the original recipe with a pomegranate sugar - you can also sweeten the salad with honey, acacia syrup, or even grapes) 


Other ingredients:
1 clove of garlic
1 dl leeks, chopped (0,5 cups)
4 tomatoes or 8 cherry tomatoes, diced
Juice of 1 lemon (and zest - if you want to use the lemon zest, I recommend using organic lemons)
salt and pepper to taste
a pinch of fresh herbs to taste (mint, coriander, parsley etc.)





Instructions:

Couscous

  • Put the couscous grains in a flat-bottomed bowl, boil water and pour it over the couscous grains. The grains should be covered with water.  Cover the bowl with a kitchen towel or a plastic wrap and let it sit for about 15-20 minutes. 
  • Fluff the couscous with a fork.
Grilled vegetables
  • Cut the eggplant and the zucchini lengthwise into slices. Sprinkle a pinch of sea salt on the slices and let it sit for 20-30 min. 
  • Wipe the liquid from the surface of the vegetables liquid with a kitchen towel. 
  • Cut the peppers cut into strips. 
  • Sauté / grill vegetables on a pan in hot oil.
  • It is important that the eggplant cook is sauteed until well cooked, soft and smooth. 
  • When the vegetables are slightly cooled, cut them into cubes.

  • Chop garlic into pieces. 
  • Dice the tomatoes.      
  • "Peel" the pomegranate - remove the seeds of a pomegranate.
  • Finely chop the herbs. 
  • Grate a little lemon zest if you wish, and a squeeze the lemon juice      
  • Stir in garlic, tomatoes, herbs, pomegranateseeds, lemon juice and zest together.
  • Add the vegetables and stir the remaining ingredients together. Taste,add salt if necessary.

Couscous salad tastes delicious served both warm and cold & keeps for a few days in a refrigerator.


Bon Appetit!




3 comments:

  1. Very colorful & delicious salad! Thanks Nina for your sweet comment on Chicken Biryani. You can skip the Kewra water from the recipe :)

    ReplyDelete
    Replies
    1. Thank you Arleen, Biryiani is one if the dishes I'd love to learn to prepare, so I'm happy having found a recipe I can follow!

      Delete
    2. *Ambreen, sry I clicked your name wrong on the comment above!

      Delete

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