Grilled Vegetable Couscous Salad

Because I was having oh-so-sinful Erica’s Banana Chocolate Peanut Butter Bombs I wanted something vegetarian and healthy for the main course. I should’ve looked closer because it IS healthy in terms of high fiber content, veggies and using good fats (EVOO) but it’s a lot of calories because of the amount of olive oil used. It is super yummy though, so between this and a fried chicken, I was better off eating this! My husband even said, “I can’t believe I’m liking a vegetarian meal!” He usually doesn’t like couscous & complains when there is no meat on the table, but not this time! =)

The recipe was from New-style Salads, another Periplus Mini-cookbook) and below is my adaptation.

Prep time: 20mins, Cooking time: 40mins, Serves 2 (but seriously it was good for 4!)

• Salt & freshly ground pepper to taste
• 1/2 red bell pepper, deseeded and sliced
• 1/4 cup almond chips
• 1/2 carrot, sliced
• 1 eggplant, sliced
• Olive oil spray
• 1 cup couscous, prepared as instructed in the packaging
• 200g chickpeas (half a can) drained and rinsed
• 1 spring onions, finely sliced
• 1/4 cup fresh cilantro, finely chopped

Dressing

• 2 tsp cumin powder
• 2 cloves garlic, finely chopped
• a pinch of chili-flakes
• 1 cup chicken stock (I used a cup of water + Maggi chicken cube)
• 3 dried bay leaves
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil

1. Heat your grill (I was using an indoor smokeless grill)
2. Coat the veggies by spraying them with olive oil then season with salt and pepper to taste, then place on the grill until golden (I like mine a bit burnt)
   

   Grilled my carrots first because they take the longest

3. Toast the almonds using a dry pan until lightly golden
   

   okay I may have burn some of it hehe

4. Place the grilled veggies in a bowl with the couscous, almonds, chickpeas, spring onion & cilantro and toss well  

Dressing:

1. Place cumin in a dry pan and gently toast for a minute or until fragrant, turn the heat off and toss in the chilli and the garlic
2. Place the chicken stock in a pan with torn bay leaves & boil for 6 mins or until reduced to 1/4 cup of liquid
3. Remove the bay leaves and place in a bowl with the lemon juice
4. Wisk the oil in with a fork
5. Season to taste with salt and pepper

I like to serve the dressing separately because different people like different amounts of dressing. And if there is any left overs (and there was a lot) then the salad doesn’t get soggy.