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Categories:
couscous extra-virgin olive oil eggplant zucchini tomatoes sugar flat leaf parsley mint green onions lemon juice freshly ground black pepper flatbreads
Viewed: 12 - Published at: 3 years agoIngredients
- 1 cup couscous
- 4 tbsp extra virgin olive oil, plus additional, for grilling vegetables
- 1 None eggplant, sliced crosswise
- 2 None zucchini, sliced into long thin strips
- 6 None plum tomatoes, halved croswise
- None None Sugar, for sprinkling
- 1 cup finely chopped flat-leaf parsley
- 1 cup chopped mint
- 3 None green onions, finely chopped
- 3 tbsp lemon juice
- None None Freshly ground black pepper to taste
- None None Flatbreads or flour tortillas
Method
- Pour 1 cup boiling water over couscous in a large heatproof bowl. Let stand for 10 mins. Fluff with a fork. Stir in 1/2 tsp salt and 1 tbsp of the olive oil. Cover and set aside to cool
- Brush eggplant rounds with olive oil. Cook in a hot grill pan on high heat until deep golden-brown on both sides. Transfer to a plate and sprinkle with salt. Toss zucchini strips with a little oil and cook until lightly browned. Transfer to the plate and sprinkle with salt.
- Meanwhile, drain tomatoes, cut-side down, while grilling vegetables. Dab with paper towels then brush with oil and sprinkle with a little sugar. Cook in oiled grill pan until charred on both sides. Transfer to the plate.
- Mix parsley, mint, green onions, lemon juice, freshly ground black pepper to taste and 3 tbsp virgin olive oil with couscous. Layer flatbreads with couscous salad, eggplant, zucchini and tomatoes. Roll up and serve.
