ingredients
250g of precooked semolina
1 zucchini, cut lengthwise into thin slices
1 eggplant, cut lengthwise into thin slices
2 red peppers, seeded and cut into thin slices
3 tablespoons olive oil
1 tablespoon cumin seeds
1 tablespoon of fennel seeds
The juice of a big lemon
1 large red pepper, finely chopped
50g pine nuts, toasted
50g of dried tomatoes
150g of feta, crumbled into pieces
Fresh coriander, chopped
Preparation
Put the couscous in a salad bowl and pour over some scalding water until they is covered. Cover with a clean cloth and let rest during 5 minutes or until the couscous absorbs the water. Fill grains with a fork.
Preheat the barbecue in a habitual way until it attains the good temperature. Put the zucchini, the aubergine and the peppers in a big bowl and blend with 2 tablespoonfuls of olive oil, the seeds of cumin and of fennel until all vegetables are covered.
Cook vegetables on BBQ during 2 minutes on each side, until they are softened.
Incorporate vegetables barbecue in the couscous with the remaining olive oil, the lemon juice, the pepper, nut of pine and dried tomatoes cut in fragments.
Incorporate the feta and coriander and good season. Serve with the grilled lamb and the houmous.