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Couscous Salad    Veg  CD  ACC  45mins   

Serves    Cold  Vegetarian  Vegetables  Herbs  Grain   Salads    Accompaniment   Dairy Free  Eggless



250g/9oz Couscous

120ml/4fl.oz. Olive Oil

60ml/2 fl.oz. Lemon Juice

1 tbsp Red Wine Vinegar

Salt and Black Pepper

3 Red Capsicums

225g/8oz Fresh Asparagus, halved lengthways

200g/7oz Courgettes,  sliced

2 Red Chillies, deseeded and finely sliced

Mixed Fresh herbs e.g. Basil, Mint, Coriander, chopped

4 Spring Onions, sliced on the diagonal




1. 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.


2. Meanwhile, whisk together the oil, lemon juice, salt, pepper and wine vinegar, then stir half of the dressing into the couscous.


3. Grill the capsicums (sweet peppers), 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.


4. Place the asparagus spears and courgette (Zucchini)  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, chilies, remaining dressing and mixed herbs.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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What's in Season  |  Growing Vegetables

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