Recipe of the day: couscous with grilled vegetables

This Couscous Salad with Grilled Vegetables is a perfect colourful addition to any dinner table. It works perfectly with grilled chicken or steak and is a great option to make for a picnic, BBQ, hot days, or for days when you just want something light. fresh, nutritious and packed with loads of flavour Try making it for packed lunches, the kids will love it and it's delightful for uni or work, better then buying from the lunch lady!

Serving Size: 6

Ingredients

• 1 Cup Couscous
• 1 Cup Cold Water
• 2 Red Capsicums
  
• 1 Handful Asparagus, trimmed, chopped
• 1 medium sized Zucchini, Sliced Finely, Length Ways
  
• 3 Spring Onions, Sliced finely
• Handful Parsley, Roughly Chopped

Olive Oil and Lemon Juice Dressing

• 2 Tablespoons Lemon Juice
• 1 Teaspoon Red Wine Vinegar
• 5 Tablespoons Good Quality Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Black Ground Pepper

Method

1. Place the Couscous in a bowl with the cold water, set aside and cover. The Couscous will start to soften and will soak up the water.
2. While the Couscous is softening, place the Capsicums on a frying pan or grill on medium to high heat and cook until skins on the Capsicums on all sides turn black. Turn when you need to.
   
3. When the skins are completely black, transfer Capsicums into a bowl and cover with plastic wrap. Set aside for 5 minutes or until completely cooled. This will steam the skins and make peeling and cleaning easier.
   
4. Remove the skins and seeds and roughly chop. Set aside
5. On a very hot ridged grill pan, lightly char the asparagus and zucchini on both sides then toss them into a bowl with the couscous and capsicums.
6. Add the spring onions and parsley, mix well.
7. For the Olive Oil and Lemon Dressing, add all ingredients into a bowl and mix together well.. Pour the Olive Oil and Lemon Dressing over the top of the couscous and toss.
8. Taste and season with salt and pepper.