Char-Grilled Vegetable Couscous - cooking recipe

Ingredients

1/4 cup vegetable or olive oil
3.5 oz pearl couscous
2 None chicken bouillon cubes, crushed
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1 None eggplant, sliced into rounds
1 None yellow bell pepper, quartered lengthwise, deseeded, pith removed
3 None spring onions, thinly sliced
1 bunch spinach, thinly shredded

Preparation

Heat 1 tbsp oil in a saucepan over medium heat. Add couscous and cook for 1 min, or until coated. Add crushed bouillon cubes and 2 cups water. Simmer for 5 mins, or until couscous is almost tender. Set aside, covered, for 10 mins. Fluff and separate grains with a fork then let cool. Toss with lemon juice.
Meanwhile, heat a grill pan over high heat. Combine remaining oil, garlic and cumin. Brush over both sides of eggplant slices and set aside for 5 mins. Working in batches, grill eggplant for 4 mins, or until soft. Slice.
Grill bell pepper, skin-side down, for 4 mins, or until skin blisters and blackens. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 mins. Peel then slice.
Add char-grilled vegetables, onions and spinach to couscous. Toss to combine. Serve.