BBQ Vegetable Couscous Salad
BBQ Vegetable Couscous Salad is one of my favourite BBQ buffet recipes & pack lunch recipes. It is hearty yet light and lemony. Choose veggies by season.
Servings: 2 people
Ingredients
Vegetable Marinade
- 1 glug olive oil
- 1 large lemon freshly juiced
- 1 clove garlic minced
- 1 handful parsley flat leaf, leaves picked and finely chopped
Vegetables
- 2 coloured peppers
- 2 medium courgettes
- 1 medium aubergine
- 1 medium red onion
Couscous
- 100 grams couscous dried
- 100 ml water boiling
- 1 handful coriander leaves picked and finely chopped
- 1 large lemon freshly juiced
Halloumi
- 200 grams halloumi sliced
- 1 glug olive oil
To Serve
- 2 tablespoons Mint Yogurt Sauce
Instructions
Couscous Base
- Add couscous to large mixing bowl.
- Pour over boiling water.
- Cover with plastic wrap and set aside.
Vegetables
- Mix together the lemon and olive oil in large mixing bowl with a small whisk.
- Slice vegetables as appropriate for BBQ or roasting (I like bigger pieces if using the BBQ).
- Marinate vegetables for 30 to 90 minutes.
- Roast / BBQ until soft and a bit charred.
Pan Fry Halloumi
- Add the olive oil to a hot pan and fry the Halloumi, turning once, to brown the cheese.
Combine & Serve
- Fluff the couscous and mix in juice of 1 lemon and coriander.
- Divide couscous among the serving plates.
- Top with the BBQ Vegetables and Halloumi.
- Serve with minted yogurt sauce on the side.