COOK Serve up Joy: Griddled Vegetable Minted Couscous

30 minutes

Serves 6-8

Vegetarian

Bring couscous to life with a vibrant, mint dressing, some lightly charred vegetables and sun-dried tomatoes.

If you’re in a rush and don’t have time to griddle the veg, use diced fresh peppers and cucumber instead – with the sun-dried tomatoes and the dressing, it will still be delicious. This can be served either warm or cold.

Extracted from COOK Serve up Joy by Kyle Books £28.00, Photography by Carolyn Barber. Buy now

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Method

Prep: 25 minutes cook: 30 minutes serves 6–8

Place a griddle pan on a medium heat. Put the vegetables in a large mixing bowl, add the olive oil and mix well. Season well.

In batches, griddle the vegetables until charred and a little softened. This will take about 30 minutes. Roughly chop the griddled vegetables or leave them whole, transfer to a large salad bowl and put to one side to cool a little.

Meanwhile, cook the couscous according to the packet instructions using the vegetable stock. Once cooked, fluff up and allow to cool a little.

Add the couscous to the salad bowl along with the sun-dried tomatoes. In a small bowl, whisk together the oil from the sun-dried tomatoes, the honey, most of the mint leaves, the lemon zest and lemon juice.

Season to taste and pour over the vegetables and couscous. Add most of the nuts and toss everything together.

Spoon the salad onto a platter or into a serving bowl and scatter over the remaining mint and nuts.

This is fantastic with chicken or lamb dishes in the summer.