Charred vegetable and couscous salad

Name: Charred vegetable and couscous salad
Yield: Serves 6
Ingredients: ½ bunch fresh basil, roughly shredded; ½ bunch spring onions, finely chopped; a handful rocket leaves; 8 asparagus spears, peeled and cut in half; 75 ml red wine vinegar; 1 courgette, cut into 2 cm cubes; 1 aubergine, cut into 2 cm cubes; salt; 1 red pepper, de-seeded and cut into 2 cm cubes; a sprig of fresh thyme; ½ chicken stock cube; 100 ml extra virgin olive oil; 1 garlic clove; 300 g couscous

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Every time I have a barbecue, I’ll make some variation ot this salad. It makes a great accompaniment tor grilled fish or meats and it’s so simple to prepare. The trick is to get the quantity of water to couscous just right.

Ingredients

300 g couscous
100 ml extra virgin olive oil
1 garl

Side dish
Simple

Method

Place the couscous in a bowl. Measure out 300 ml of water, place in a saucepan and add 50 ml of olive oil, the garlic, thyme and stock cube. Season with salt. As soon as the water boils, remove from the heat and pour it over the couscous. Mix well and cover in cling film. Leave to steam for 20 minutes.
Place the pepper, courgette, aubergine and asparagus in a l