Daday’s Cuisine: Grilled Vegetables and Couscous

GRILLED VEGETABLES AND COUSCOUS

Serves: 2
Preparation Time: 20 minutes Cooking Time: 16-20 minutes

INGREDIENTS FOR THE DISH:

1 large eggplant
1 large zucchinis1 red pepper (cored, deseeded and quartered)
2 tbsp. olive oil
1/2 cup couscous
225 ml boiling vegetable stock
25 g butter
2 tbsp. chopped mixed herbs (mint/ coriander/ parsley)
1/2 lemon juice
salt
black pepper

INGREDIENTS FOR THE YOGURT DIP:

2 oz. greek-style yogurt
1/2 garlic clove (crushed)
1/4 tbsp lemon juice
1/2 tbsp olive oil

GUIDE:

1. Cut the eggplant and zucchini into thick slices (1/4 in) and put in a large bowl with the red peppers. Add the olive oil and salt and pepper and stir well.

2. Heat a ridged griddle pan until hot. Add the vegetables, in batches, and cook for 3-4 minutes on each side, depending on size, until charred and tender.

3. Meanwhile, prepare the couscous. Put the couscous in a heatproof bowl. Pour over the boiling stock, cover and leave to soak for 5 minutes. Fluff up the grains with a fork and stir in the butter, herbs, lemon juice and salt and pepper to taste.

4. Make the yogurt sauce. In our recipe book, it’s supposed to have 1/2 tbsp Tahini Paste but we had none, so we skipped that. Combine all ingredients in a bowl and season with salt and pepper.

*All ingredients are available in the Philippines.
*From the book 200 Veggie Feasts by Louise Pickford

FOOD CATEGORY: Lunch or Dinner

SPECIAL NOTE: Daday is our all-around household genius. She’s been with my family for more than 40 years, and stayed with me and my husband when we got married in 2013. From cooking all-Filipino meat and seafood dishes at my mom’s home, she has learned to cook (and love) vegetarian meals inspired from different parts of the world. I am sharing this with you because every time people (especially Filipinos) find out my husband and I are vegetarians, someone never fails to ask, “But what do you eat?”. This is our attempt to introduce the colorful world of vegetarianism (no, we are not limited to salads only), and hopefully to make you understand that it is indeed a gastronomic experience on its own.

1 comment on “Daday’s Cuisine: Grilled Vegetables and Couscous”

  1. annemilallos Reply

    I am married to a vegetarian. He’s 5 yr vegetarian. I am amazed discovering that there’s a lot of food for vegetarians. Now, I love discovering new recipe’s for him. I prefer to be vegetarian also at night our dinner time. haha seafood is very tempting for me. But I’m really proud of the vegetarian people. In the phil. it is not that familiar as my husband was always asked what do you eat? and he always reply the same thing I don’t eat just salad. I eat normal foods except that it has no meat and fish. Sometimes he get tired of questions and replied sarcastic lol. He always say do u know that the more civilized the country the more vegetarian the people lol. BTW my husband is italian so it’s not that difficult for him. but he loves adobeng kangkong lol (as he pronounced it).. way to go paula. I’ll always wait for this corner. Thanks for replying in Insta. – anne

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