Ingredients:
250g couscous
300ml hot vegetable stock
1 red and 1 yellow pepper, deseeded and cut into chunks
2 medium courgettes, trimmed and thickly sliced
2-3 small red onions, peeled and quartered
2 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp freshly chopped coriander
[hd]for the dressing[/hd]
6 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp tomato puree
4 tbsp lemon juice
1/2 tsp cayenne pepper
2 tsp ground cumin
method:
- Place the couscous into a bowl, pour the hot stock over, stir then leave to stand until cold. Put all the vegetables into a bowl, add the olive oil and toss.
- Heat a griddle pan and add a layer of vegetables. Cook over a high heat until charred, remove to a plate then cook the rest of the vegetables in the same way.
- Whisk the dressing ingredients together and mix well with the couscous. Add the cooled vegetables and coriander, then toss and serve.
