• Take this char-grilled vegetable couscous dish to the next level with a drizzle of currant dressing and pops of pomegranate.


    • 1 red pepper, quartered 
    • 4 baby brinjals, thinly sliced lengthways 
    • 200 grams baby marrow, thinly sliced lengthways 
    • Tbsp. olive oil 
    • 1 cup vegetable stock 
    • 1 cup couscous 
    • ⅓  cup olive oil 
    • 2 Tbsp. red wine vinegar 
    • 1 tsp. caster sugar 
    • 1 cup dried currants
    • ½ cup pitted kalamata olives 
    • cup toasted pine nuts or sunflower seeds
    • ¼ cup mint leaves 
    • ¼ cup coriander leaves
    • ¼ cup pomegranate seeds


    PLACE red pepper, brinjal, baby marrow and oil in a bowl and toss to coat. Season with salt and pepper. Heat a griddle pan over high heat and grill the vegetables, in batches, until tender. Cut red pepper into thick slices.

    BRING stock to the boil in a pot over medium-high heat. Remove pot from heat and stir in the couscous and 2 tsp of the oil. Cover and allow to stand for 5 minutes or until the liquid is absorbed, fluffing with a fork occasionally.

    MIX together the vinegar, sugar, currants and remaining oil in a bowl, then season to taste.

    TOSS vegetables and couscous in a large bowl along with the olives, pine nuts or sunflower seeds and dressing. 

    SERVE topped with herbs and pomegranate seeds.

    HANDS-ON TIME: 35 mins | TOTAL TIME: 45 mins | SERVES: 4


    5 Grain salad