Take this char-grilled vegetable couscous dish to the next level with a drizzle of currant dressing and pops of pomegranate.
- 1 red pepper, quartered
- 4 baby brinjals, thinly sliced lengthways
- 200 grams baby marrow, thinly sliced lengthways
- 1½ Tbsp. olive oil
- 1 cup vegetable stock
- 1 cup couscous
- ⅓ cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. caster sugar
- 1 cup dried currants
- ½ cup pitted kalamata olives
- ⅓ cup toasted pine nuts or sunflower seeds
- ¼ cup mint leaves
- ¼ cup coriander leaves
- ¼ cup pomegranate seeds
PLACE red pepper, brinjal, baby marrow and oil in a bowl and toss to coat. Season with salt and pepper. Heat a griddle pan over high heat and grill the vegetables, in batches, until tender. Cut red pepper into thick slices.
BRING stock to the boil in a pot over medium-high heat. Remove pot from heat and stir in the couscous and 2 tsp of the oil. Cover and allow to stand for 5 minutes or until the liquid is absorbed, fluffing with a fork occasionally.
MIX together the vinegar, sugar, currants and remaining oil in a bowl, then season to taste.
TOSS vegetables and couscous in a large bowl along with the olives, pine nuts or sunflower seeds and dressing.
SERVE topped with herbs and pomegranate seeds.
HANDS-ON TIME: 35 mins | TOTAL TIME: 45 mins | SERVES: 4