Grilled Vegetables & Couscous

Grilled Vegetables & Couscous
Preparation time is 20minutes
Cook time is 16minutes
Total time is 36minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

16 Ingredients

Number of servings
4
For the tahini yoghurt sauce
  • 125grams Greek-style yoghurt
  • 1tablespoons tahini paste
  • 1 cloves garlic, crushed
  • 1/2tablespoons lemon juice
  • 1tablespoons extra virgin olive oil
  • 1 large eggplant
  • 2 large zucchini
  • 2 red capsicums, cored, deseeded and quartered
  • 4tablespoons olive oil
  • 200grams couscous
  • 1 3/4 cup vegetable stock, boiling
  • 50grams butter
  • 2tablespoons mixed herbs, chopped, such as mint, coriander and parsley
  • 1 lemon, juice only
  • 1 pinch salt
  • 1 pinch black pepper

Nutrition per serving

2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
12.4grams
Fat
37.8grams
Carbs
50.2grams
Sugars
12.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cut the eggplant and zucchini into 5 mm thick slices and put in a large bowl with the red peppers. Add the olive oil and salt and pepper and stir well.

Step 2 of 4

Heat a ridged griddle pan until hot. Add the vegetables, in batches, and cook for 3-4 minutes on each side, depending on size, until charred and tender.

Step 3 of 4

Meanwhile, prepare the couscous. Put the couscous in a heatproof bowl. Pour over the boiling stock, cover and leave to soak for 5 minutes. Fluff up the grains with a fork and stir in the butter, herbs, lemon juice and salt and pepper to taste.

Step 4 of 4

Make the tahini yoghurt sauce. Combine all the ingredients in a bowl and season with salt and pepper. Serve with the vegetables and couscous.

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