Barbecue Spring Vegetable And Couscous Salad With Pesto
INGREDIENTS
4 tblsp lemon olive oil
1 whole preserved lemon, well washed
3 tblsp chopped parsley
500 grams pumpkin, thinly sliced
250 grams baby carrots trimmed
12 baby beetroot, trimmed
1 red onion, peeled and thickly sliced
1 red pepper, sliced
300 grams asparagus, trimmed
basil pesto and olive oil to accompany
METHOD
1. Pour 2 cups boiling hot water over the couscous and set aside for 10 minutes and then fluff f with a fork. Remove and discard the centre form the preserved lemon, dice the skin and add the couscous with the lemon oil and parsley. Set aside.
2. Have the barbecue preheated and very hot. Toss all the prepared vegetables in oil. Arrange those that take longest to cook first on the barbecue. (They can be cooked on the hot plate or grills). Cook the pumpkin and beetroot for about 5 minutes before adding the carrots. Cook a further 5 minutes before placing on the onion, pepper and after a further 3-4 minutes add the asparagus. Turn the vegetables occasionally so that they are all evenly browned.
3. Toss the hot vegetables through the couscous. Serve the salad warm, dressed only with a little extra olive oil or vinaigrette and pesto.
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