INGREDIENTS

INSTRUCTIONS

1 Add the cous-cous to the pan of hot stock, turn off the heat and set
aside for the grains to absorb the liquid. Preheat the griddle pan.
2 Slice the courgette, red pepper and field mushroom and brush with a
little oil. Season and cook the the peppers in a griddle pan for two
minutes or so on each side until tender and charred.
3 Add the rest of the vegetables and cook for a further two minutes. Place
the remaining olive oil in a large bowl and squeeze in the lime juice. Stir
in the caster sugar, salt and pepper.
4 Crush in the garlic. Finely chop the mint and parsley (leaving a few
sprigs aside for the garnish) and stir into the dressing.
5 As the vegetables are cooked, add them to the bowl of dressing with the
artichokes and griddle the remainder. Finely dice the feta and thinly slice
the salad onions.
6 Stir into the cous-cous and check the seasoning. Spoon onto two serving
plates and arrange the vegetables on top.
7 Mix the harissa paste with the lime juice and olive oil and dizzle over
the vegetables. Garnish with herbs and serve warm.
8 For the Bulghar Wheat and Chargrilled Chicken Salad variation: Replace
the cous-cous with bulghur wheat and cook in the same way in 300ml/ 1/2
pint stock.
9 Chargrill two chicken breasts for five minutes each side, until tender
and cooked through.
10 Stir the feta and salad onions into the couscous and spoon onto serving
plates. Place the chicken on top and finish the dish as before.
Converted by MC_Buster.
Per serving: 413 Calories (kcal); 38g Total Fat; (79% calories from fat);
9g Protein; 13g Carbohydrate; 45mg Cholesterol; 563mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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