a recipe for warm (BBQ) days: COUSCOUS with VEGETABLES skewers.

COUSCOUS with VEGETABLES skrewers.
(For 4 pers.)


You need:
- 250 gr. couscous (grain)
- A cooking pot
For the vegetables skewers:
- 1 green pepper/paprika, cleaned and seeded
- 1 red pepper/paprika, cleaned and seeded
- 1 yellow pepper/paprika, cleaned and seeded
- 8 cherry tomatoes, washed and cut in half
- 1 eggplant, cleaned
- 16 mushrooms, brushed clean (if big ones then cut in half)
- 2 cloves garlic, peeled and chopped
- coriander, if fresh: washed and chopped
- Leaf parsley, the leaves, washed and chopped
- 1 tsp. cumin
- 8 tbsp. olive oil
- 1 tbsp. sumac (= red sour berries)
- Salt & pepper
- A bowl
- skewers
For the sauce:
- 500 gr. full fat, thick, yogurt
- 1 clove garlic, peeled and grated
- lemon juice, a dash
- Fresh basil, a few leaves, washed and chopped
- Salt & pepper
- A bowl


Preparation:
Prepare the couscous and let cool. Cut the eggplants and peppers into similar sized pieces. Put all the pieces of vegetables (also the mushrooms and cherry tomatoes) in a bowl. Stir in the olive oil, garlic and herbs. Set aside and let rest for + - 30 min. Take the skewers and thread the vegetables to the skewers. Place them under the grill (or on the BBQ) for + - 10 min. Mix the yogurt with the garlic, salt & pepper, basil and lemon juice. Stir well. Divide the cooled couscous on to 4 plates, arrange the vegetables skewers on the couscous and garnish with the sumac. Serve with the sauce. ENJOY !!!

Eat them,

The Veggie Lady
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