This Lemon Couscous with Grilled Vegetable salad is that kind of a vegetarian dinner that I would not mind having every single night. The combination of lemon couscous with grilled vegetables and feta cheese. This in my book, is positively a 5-star recipe. ⭐️⭐️⭐️⭐️⭐️
Anyone caught the eclipse? I missed it. I was all geared up to catch a glimpse of the eclipse, but my sleepy eyes refused to cooperate. I did manage to catch a whole lot of pictures that people were sharing on Facebook though. What a sight! 🙂
Talking about Facebook….Facebook has made me a judgmental person. There are many times where I have certain questions in my head.
Someone writes a super long post on FaceBook on their mother’s birthday or Mother’s day with the sweetest and most touching messages and then it ends with “I know you would not be reading this” By which they meant their mother is not on Facebook. Someone enlighten me please. If the mother is not reading it, why is the dedication posted on FaceBook again? If you can’t be all sweet in her face, there is such a thing called birthday cards that still exists you know?
Some people on the other hand, would be posting a message on Facebook and tagging the husband/family member, telling him/her to buy something on the way home. What happened to SMS and WhatsApp? Sorry, but there are not many of us who are interested to know if you ran out of onions or garlic.
I am still okay with the 2 situations above, but the upcoming 2… I have to raise my eyebrows.
People whose status scream for attention. At one time an acquaintance posted that she needs someone to talk to and she needed help. A couple of her friends expressed their concern and even I tried to be aunt agony. Her response to all of us were “It’s something personal”. Pardon me, can you just explain to me, If it is on Facebook for the world to discover, how personal can it be? And that too public settings? Please practice the custom settings at least?
Last but definitely the one I that I dislike most. People (somehow mostly ladies) bitching about their mother in law, some relative or even a friend. Girl, if I wanna watch some kinda drama on my timeline, I would rather be watching scandal on tv.
It is sad that at times we tend to evaluate people based on their status on social media.
*Breath in and out*
Let’s move on to more positive things…
Like this beautiful bowl of sunshine right here.↓
I am a huge fan of couscous. I love how it soaks up the flavor of whatever you cook them in. Most of the time I would just saute some aromatics with olive oil, add in some broth for the couscous to cook in.
By the way, have I ever mentioned that I am obsessed with grilled eggplants? If you can’t distinguish from this photo ↓
Delicious Cheesy Eggplant Gratin
or this ↓
Eggplant Pizza Recipe
I would grill a whole pan for eggplant and eat it for dinner and feel really contented.
Since I love eggplants and I love couscous as well, this dish is my mojo. I have added some grilled peppers and onions for extra flavor. You can grill the veggies over the BBQ or just use the oven, just like what I did here.
This Lemon Couscous with Grilled Vegetable Salad is not only delicious, but it is also a healthy alternative to pasta or rice. I can eat this every single day. For real. Oh, and there is feta in there as well! I love feta especially in my salads and dressing. They always give the dish that extra deliciousness with that hint of salt.
This makes a great side dish, or even as a main. This Lemon Couscous with Grilled Vegetable salad highlights the wonderfully sweet flavor of grilled vegetables. This recipe is versatile and you can take it in any direction you want. Zucchinis? Pumpkins? A drizzle of balsamic vinegar? Delish!! The world is your oyster my friend. Oh, and this works well with quinoa too! WIN.
- 1 eggplant, cut into 2 cm cubes
- 1 pepper, cut into bite-size pieces
- 3 garlic cloves, leave skin on
- 2 garlic, chopped
- 2 tbsp extra-virgin olive oil
- 1 red onion, thickly sliced
- 250g couscous
- 300ml vegetable/chicken stock
- Zest and juice of 1 lemon
- A small handful of mint or cilantro, chopped
- ¼ cup feta, crumbled
- 1 green chili, sliced
- Salt and freshly crushed black pepper to season
- Heat oven to 200C/180C fan/gas 6.
- Place the eggplant, onion, pepper, garlic with skin on in a baking tray.
- Drizzle 1 tbsp of olive oil, salt and black pepper.
- Roast for about 25 minutes.
- In a pan, add 1 tbsp of olive oil and saute chopped garlic.
- Add stock and season with salt and pepper.
- Once the stock comes to a boil, add couscous. Cover the pot and switch off the flame.
- Let this remain for 10 minutes.
- After 10 minutes, fluff the couscous with a fork and mix in the roasted vegetables.
- Mix in the lemon juice and lemon zest.
- Crumble the feta into the couscous salad and mix well.
- Top with mint/cilantro leaves and sliced green chili.
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