½ red capsicum (pepper), cut in half
½ green capsicum (pepper), cut in half
½ eggplant (aubergine), salted and sliced
½ sweet potato, sliced
6 field mushrooms, sliced
¼ pumpkin, sliced
2 zucchinis (courgette), sliced
2 cups couscous
¼ cup lemon juice and rind
1 ¾ cup water
1 tablespoon vegan margarine
1 garlic clove, crushed
2 tablespoons vinegar
2 tablespoons extra virgin olive oil
Handful of chopped parsley, basil and dill
Cracked black pepper
Extra virgin olive oil
Brush all vegetables with extra virgin olive oil and grill each lot separately until cooked, remember to turn onto the other side
Place capsicum in a plastic bag to help remove the skin, leave for 5-10 minutes and peel off skins
Let all vegetables cool, then dice the vegetables coarsely
In a saucepan, boil water and lemon juice
Remove from heat and stir in the couscous with a fork
Cover the saucepan and allow to stand for 5 minutes while the couscous swells
Place back on low heat and add margarine, stir for a few minutes with fork, separating the grains
Combine the couscous with the chopped vegetables
Mix together the oil, garlic, vinegar and pepper to season, add the chopped herbs and mix
Add the liquid into the couscous and vegetables mixture and combine well.
Serve chilled, with avocado as a salad, or as a filling in a roll, wrap or bread.
Serves 4-6 people
Live your beliefs and you can turn the world around.
- Henry Thoreau
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net