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Salad of Cous Cous and Char Grilled Vegetables

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.


  • 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


  • 1.

    Prepare Dressing:

  • 2.

    Dressing is best prepared an hour or so in advance to allow flavours to develop.

  • 3.

    Combine all ingredients in a shaker or pulse in a small blender to combine.

  • 4.

    Prepare Vegetables:

  • 5.

    I like to microwave the Kumera to par-cooked, then ensure that it is patted dry before grilling.

  • 6.

    Cut all vegetables (except capsicum) into large cubes or generous 'chunks'.

  • 7.

    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.

  • 8.

    Combine Olive Oil, Chermoula and Chilli flakes in a large mixing bowl. Add vegetables and toss until all are coated.

  • 9.

    Drain off excess oil before cooking on a hot char-grill or griddle.

  • 10.

    Whilst other vegetables are grilling peel, de-seed and chop the capsicum coarsely.

  • 11.

    Prepare Cous-Cous

  • 12.

    Prepare Cous-Cous according to manufacturers directions, adding Chermoula to the chicken stock.

  • 13.

    After fluffing Cous-Cous with a fork, toss through the char-grilled vegetables and chopped coriander.

  • 14.

    Drizzle generously with dressing immediately prior to serving.


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.

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