Charred Vegetable and Couscous Salad

Couscous and other grains are a great way to add body and bite to summer salads.

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
300g couscous
1 garlic clove
6 3/4 tbsps extra-virgin olive oil
A sprig of fresh thyme
1/2 chicken stock cube
8 asparagus spears, peeled, cut in half
1/2 bunch spring onions, finely chopped
1 aubergine, cut into 2cm cubes
1 courgette, cut into 2cm cubes
1 red pepper, de-seeded, cut into 2cm cubes
75ml red wine vinegar
A handful of rocket leaves
1/2 bunch fresh basil, roughly shredded
1) Place the couscous in a bowl. Measure out 300ml of water, place in a saucepan and add 3 1/2 tablespoons olive oil, the garlic, the thyme and the half stock cube. Season with salt. As soon as the water boils, remove from the heat and pour it over the couscous. Mix well and cover with clingfilm. Let sit for 10 minutes.

2) Take the clingfilm off the bowl of couscous, remove the garlic and thyme, and fluff the couscous up with a fork. Once all of the grains are separated, add to the vegetables. Add the rocket and basil, check the seasoning and serve.

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