Turkish-style Couscous with Grilled Vegetables

Ingredients

While the original North African couscous often features a spiced meat or vegetable stew, the Turkish adaptation focuses on enhancing the flavors of the couscous itself. Grilled vegetables are added to provide a smoky and charred element, elevating the dish to new heights. Turkish spices and herbs are also incorporated to infuse the couscous with a distinct Mediterranean taste. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 ½ cups (590ml) vegetable broth 2 ½ cups (590ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• ½ teaspoon paprika ½ teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 1 red onion, sliced 1 red onion, sliced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large bowl, combine the couscous, vegetable broth, olive oil, cumin, coriander, paprika, salt, and pepper. Stir well to combine.
3. 3.
   Cover the bowl with a clean kitchen towel and let it sit for 10 minutes to allow the couscous to absorb the flavors.
4. 4.
   Meanwhile, brush the sliced vegetables with olive oil and season with salt and pepper.
5. 5.
   Grill the vegetables for 3-4 minutes per side until they are tender and slightly charred.
6. 6.
   Fluff the couscous with a fork and transfer it to a serving platter.
7. 7.
   Arrange the grilled vegetables on top of the couscous.
8. 8.
   Sprinkle with chopped parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it has absorbed the broth to ensure a light and fluffy texture.
• Grilled vegetables — Brush the vegetables with olive oil to prevent sticking and enhance their natural flavors.

Tips & Tricks

• For added flavor, you can sprinkle some crumbled feta cheese or toasted pine nuts over the couscous before serving.
• If you don't have a grill, you can also roast the vegetables in the oven at 400°F (200°C) until tender.
• Customize the spice blend by adding a pinch of cinnamon or turmeric for an extra layer of complexity.

Serving advice

Serve the Turkish-style couscous with grilled vegetables as a main course or as a side dish alongside grilled meats or fish. It pairs well with a dollop of creamy yogurt or a drizzle of tahini sauce.

Presentation advice

Arrange the grilled vegetables in an attractive pattern on top of the fluffy couscous. Garnish with fresh parsley and serve with lemon wedges on the side for a pop of color.