This wonderfully simple salad is a joy to eat any time of the day. The aromactic basil dressing seeps into the grilled vegetables and just intensifies the flavour the longer you leave it. The Isreali Couscous has a lovely toasted nutty flavour and is nice and filling. This is a great lunchbox item that can be made the night before and tastes even better in the morning. Plus the wholegrain Couscous is a delicious way to add the nutrition of whole grains to your diet.
Photography By Frank Verbruggen
Wholemeal isreali Couscous, Basil Dressing & Grilled vegetablesPrint Recipe
- 600g wholemeal Isreali cous cous (cooked directed on packaging)
- 2 Courgette’s
- 1 large Aubergine
- 3 table spoons of olive oil
- 20 Cherry Tomato’s quartered
- 3 long sweet peppers (cut into strips)
- 1 clove of garlic (crushed)
- 1 large bunch basil leaves
- 2 table spoons olive oil
- Sea salt
Firstly take the ingredients for the dressing and put them into a blender & purée them for 30 seconds.
Place the couscous in a large bowl.
Cut the Courgette and Aubergine into strips.
Using a griddle pan cook the courgettes and Aubergines peppers till they are tender.
Mix the cooked Vegetables, Tomato, with the Couscous.
Fold in the dressing and Season to your personal taste.