Couscoussallad with grilled vegetables
4 portions

Not so dry couscous thanks to all the oil :-)

Grilled vegetables

Cherry tomatoes
1 Aubergine, small
2 Squash, small
3 Paprikas, small, different colours
1 red onion
2 cloves of garlic
1 dl basil
2 msk Olive oil


1 onion, chopped
1-2 cloves of garlic, chopped
2 dl Couscous
3 dl chicken broth
2 msk garam masala, cumin, curry, turmeric or other spicemixes.
1/2 tsk Salt


1 dl olive oil
1/2 – 1 dl lemon juice or vinegar
4 msk tomato paste
1/2 dl chopped parsley


1 can of chickpeas
1 can of kidney beans
1 can of big beans
Grilled vegetables:

Cut everything in bite-size pieces and put them in a deep oven-tray. Sprinkle oil, basil and salt over and mix everything together. Grill in oven at 250 degrees celcius until they are as soft as you want them, 15-30 minutes.


Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; sauté until soft, about 5 minutes. Add garlic; continue to cook until fragrant, about 1 minute longer. Add couscous and spices; cook, stirring frequently, to lightly toast, 1 to 2 minutes. Add chicken broth and bring to a boil. Remove from heat and let the couscous rest until tender and most of the liquid has evaporated, about 10 minutes.


Mix all ingredients in a shaker and add salt as needed. Has to be quite salty because it will be stired into the couscous.

Pour dressing into couscous and stir well to get the dressing everywhere. Add salt if needed. Add veggies and beans and stir gently.

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