I was going to make a post about the restaurant we went to yesterday, but since I just had the most delicious salad for lunch, I thought I should share this first.
You’re probably getting annoyed: two couscous recipes in one week, but trust me, this one’s a gooden! I never used to like couscous, because it’s often really bland. The one I tried however was full of flavour and really nice for a light, healthy lunch. Well that’s what I had it for, but I think it makes for a good salad to bring to a bbq you’re invited to, too.
I came up with this, because I love Ratatouille but since that’s a more wintery dish, I thought I’d combine it with couscous. I know that Ratatouille is usually made by cooking different vegetables together over hours, but I prefer slicing different vegetables into thin slices and chargrilling them before combining with a herby tomato sauce.
Here is how this one works:
1) Mix 300ml of good vegetable stock with 1 tablespoon of honey and 2 tablespoons of olive oil
2) Bring to the boil, then pour over about 200g of couscous and let it do its work
3) Wash and cut 1 Courgette and 1 Aubergine into thin slices. I know you probably don’t need to anymore, but I still do it because it works and because I like the hint of saltiness it leaves on the aubergine: Put some salt on the aubergine slices to get some liquid (and therefore bitterness) out, then when they look a bit sweaty take some kitchen roll to dry them.
4) Cut up 1 red pepper
5) Mix the vegetable with a bit of olive oil
6) Chargrill the vegetable in a griddle pan. I like to do this one vegetable at a time, because they’re likely to need to be turned at the same time etc. You’ll need a bit of patience with the aubergine, but it’s definitely worth it. The aubergine slices need to be lovely and crispy
7) When all the vegetable is chargrilled, put it all together, sprinkle with salt and icing sugar and cut it into smaller pieces
8) Before you put the veg into the couscous, mix in about 3 tablespoons of tomato sauce (I used M&S margherita pizza sauce, but I think most tomato-ey things would work), some dry thyme and a bit of salt and pepper
9) Once that’s mixed, put in the vegetable which finishes the ratatouille couscous salad. I had it with a buttered sesame bagel, but as I said before, I think it would be nice as a side dish as well. If you want to make it more indulgent add some feta cheese!