Veg CD ACC 45mins
4 Cold Vegetarian Vegan
Vegetables Grains Herbs Salads Accompaniment Dairy free
fl.oz. Lemon Juice
tbsp Red Wine Vinegar
and Black Pepper
Red Capsicums (sweet pepper)
Fresh Asparagus, halved lengthways200g/7oz
Courgettes, (Zucchini) sliced
Red Chillies, deseeded and finely sliced
Fresh herbs e.g. Basil, Mint, Coriander,
Spring Onions, sliced on the diagonal
Place the couscous in a bowl containing 300ml/10fl.oz. Water. Leave for 5
minutes or until the water is absorbed and the couscous softened. Preheat the grill to hot.
Meanwhile, whisk together the oil, lemon juice, salt, pepper and wine vinegar, then stir half of the dressing into the
Grill the capsicums, turning frequently, until the skin is scorched and blistered. Transfer to a bowl, cover with
clingfilm, then leave for 5 minutes, then peel
away the skin and discard. Halve, deseed and core the capsicums, then cut the flesh into strips.
Place the asparagus spears and courgette slices on a dry griddle pan or under the grill and cook on both sides until just
tender. Toss the peppers, asparagus and
courgettes with the couscous. Add the salad onions, chillies, remaining dressing and mixed herbs.
Pasta, Pulses, Grains, Rice Recipes
| Vegetarian Recipes |
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.