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Salad of Cous Cous and Char Grilled Vegetables

Recipe submitted by Toolman '67

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This is a great low-cost dish to pile up on a platter when you're entertaining a crowd. Our crowd love this salad served warm to accompany a char-grilled shoulder of spring lamb.

Serves 8 to 10

Ingredients

500 gram pack of instant cous cous
Cous-cous
chicken or vegetable stock - 500ml
1/2 tsp chermoula
1 tbs olive oil
1 bunch corriander - chopped coarsely
Vegetables
1 large kumera - peeled, cubed.
1 red capsicum (whole)
2 spanish onions - peeled and quartered.
An assortment of other in-season vegetables for the grill. i've variously used eggplant, zucchini, button squash, sweet corn (chargilled and then sliced from the cob) and butternut squash.
1/4 cupolive oil
chermoula - 1 heap tsp
Chilli flakes
Dressing;
1 tbs. white balsamic vinegar
1/4 cup strained fresh orange juice
1/4 tsp grated orange rind
1 tsp. fresh lemon juice
1 tsp corainder root - crushed.
Sea salt; to taste
Freshly ground pepper

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Method

Prepare Dressing:
Dressing is best prepared an hour or so in advance to allow flavours to develop.
Combine all ingredients in a shaker or pulse in a small blender to combine.
Prepare Vegetables:
I like to microwave the Kumera to par-cooked, then ensure that it is patted dry before grilling.
Cut all vegetables (except capsicum) into large cubes or generous 'chunks'.
First Grill Capsicum whole and then allow to rest in an air-tight container. This helps ensure that the skin is easily separated from the flesh.
Combine Olive Oil, Chermoula and Chilli flakes in a large mixing bowl. Add vegetables and toss until all are coated.
Drain off excess oil before cooking on a hot char-grill or griddle.
Whilst other vegetables are grilling peel, de-seed and chop the capsicum coarsely.
Prepare Cous-Cous
Prepare Cous-Cous according to manufacturers directions, adding Chermoula to the chicken stock.
After fluffing Cous-Cous with a fork, toss through the char-grilled vegetables and chopped coriander.
Drizzle generously with dressing immediately prior to serving.

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Notes & Tips

I also like to toss some nuts through this dish. Pistachio's add a gorgeous colour especially chopped and sprinkled over as a garnish. The sweetness of coarsely diced macadamia's also complement these ingrediants really well.