Chargrilled Vegetable Couscous with Hummus

February 16, 2015 • Posted in: Vegetarian, Easy Dinners, Eggplant, Summer

The vegetables take forever to chargrill, so leave plenty of time!


  • 1 1/4 cups (250g) couscous
  • 1 cup chicken stock
  • 1 zucchini, thinly sliced into ribbons
  • 1 eggplant, thinly sliced lengthways
  • 2 red capsicums, thinly sliced
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 2 1/2 tablespoons olive oil
  • Juice of 1 large lemon
  • 1 long red chilli, finely chopped
  • 1/3 cup (50g) pine nuts, toasted
  • 50g dried sour cherries (see notes) or currants
  • 150g feta, crumbled
  • 1/2 cup coriander leaves, chopped
  • Hummus, to serve


  1. Heat a chargrill pan or barbecue on medium-high heat. Place vegetables in a large bowl and toss with the cumin and fennel seeds and 2 tablespoons olive oil until the vegetables are coated. Working in batches, cook vegetables for 2 minutes each side, until lightly charred and tender.
  2. Meanwhile, place couscous in a large bowl and pour over stock. Cover with a clean tea towel and stand for 5 minutes or until couscous has absorbed the water. Fluff up grains with a fork.
  3. Stir vegetables into couscous along with lemon juice, chilli, pine nuts, cherries or currants and remaining 2 teaspoons oil.
  4. Stir in feta and coriander, then season well with sea salt and freshly ground black pepper. Serve with hummus.
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 4

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