Barbecued Vegetable Couscous

10:27 pm on 1 February 2010

From Eating In – fabulous food for friends and family, by Niki Bezzant, published by Chanel Publishing.

Couscous is my number one favourite ingredient when I’m in a hurry or can’t be bothered cooking. All you need to be able to do is boil a jug! Here we add some barbecued vegetables to jazz it up a bit


  • 1 eggplant, diced
  • 3 courgettes, sliced in ribbons
  • olive oil spray
  • 1 cup couscous
  • 1 cup boiling water, mixed with 1 teaspoon chicken stock powder
  • 3 handfuls baby rocket leaves


Spray the eggplant and courgettes with oil. Heat your barbecue plate to a medium heat. Add the vegetables and cook until tender and slightly browned – a few charred bits are OK. Set aside.

To make the couscous: Put the couscous in a large bowl. Pour over the boiling water and stock. Put a plate or saucepan lid on top of the bowl, and leave for 5 minutes. The water should all be absorbed. Fluff it up with a fork, then add the vegetables and rocket and mix together well.

Drizzle with a little olive oil if desired, and season with salt and pepper.

TIP: A bit of feta cheese added to this salad makes a yummy addition. You can also add cooked meat to make a meal-in-one.

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