Chargrilled Capsicum Couscous Salad Jalapeño Dressing Recipe

Ingredients

• 1/4 cup extra virgin olive oil
• 250g packet pearl couscous
• 1 cup massel vegetable liquid stock
• 2 tsp ground cumin
• 2 garlic cloves, crushed
• 2 small zucchini, thickly sliced diagonally
• 1 red onion, cut into thin wedges
• 175g baby capsicums (minicaps), halved, seeded
• 1/4 cup lime juice
• 1 tbsp finely chopped pickled jalapeños
• 1/2 cup fresh coriander leaves

Method

1. Heat 1 tablespoon oil in a saucepan over medium heat. Add couscous. Cook, stirring, for 1 minute. Add stock and 1 cup water. Bring to a simmer. Reduce heat to low. Simmer, covered and stirring occasionally, for 8 to 10 minutes or until liquid is absorbed.
2. Meanwhile, heat a barbecue grill or chargrill pan on medium-high heat. Combine cumin, garlic and half the remaining oil in a large bowl. Add zucchini, onion and capsicum. Toss to coat. Cook vegetables, in batches, for 3 to 4 minutes each side or until lightly charred. Transfer to a large plate.
3. Combine lime juice, jalapeño and remaining oil in a small bowl. Season with salt and pepper. Place couscous, chargrilled vegetables and coriander in a large serving dish. Add dressing. Toss to combine. Serve.