Israeli couscous with grilled vegetables
Lots of grilled vegetables, Israeli couscous and a herby dressing make for a tasty vegetarian main or side.
Servings: 3 -4
- 1 ½ cups Israeli couscous giant couscous
- 3 cups light stock 720ml,, you may not need quite all of it
- 1 zucchini (courgette), medium
- 1 cob corn husked
- ½ red pepper
- ½ lb fresh fava beans 225g, broad beans, in pods
- 4-5 tbsp fresh basil chopped
- 4-5 tbsp fresh parsley chopped
- ½ lemon juice and zest
- 2 tbsp olive oil
Put the couscous in the stock, bring to the boil and simmer for around 10-12minutes until it is cooked and tender. Drain off any excess stock and rinse gently then place in a bowl. Add the lemon juice and zest, olive oil, basil and parsley and mix through.
While the couscous is cooking, cut the zucchini into thick, diagonal slices, cut the ½ pepper in half. Drizzle the zucchini slices and fava bean pods in a little olive oil (no more than around a tablespoon in all) and rub in. Add a little salt to the fava beans.
Place the zucchini slices, pepper chunks, fava bean pods and corn on the grill and cook until all are just cooked - all may be a little black but not too much. The time will depend on your grill but will be around 10mins.
Chop the zucchini and pepper into bite-size or smaller chunks, pop the beans out of the pods and cut the corn kernels from the cob. Add all to the couscous, mix through and serve.
Can also be eaten cold.
Calories: 490kcal | Carbohydrates: 79g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 769mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1885IU | Vitamin C: 63.2mg | Calcium: 86mg | Iron: 3.1mg