The BBQ Has Been ‘Broken In’.

BBQ

As you can see, we’ve – finally – got some great weather here. Yup, just in time for the schools to go back next week. Oh well.

So what did I cook on the BBQ?

  • Veggie Burgers
  • Corn on the Cob
  • Pitta Bread
  • Veggie Fingers

And served with a side salad of couscous and a slice on melon.

Couscous Salad

Couscous Salad

  1. 200g of dried couscous
  2. A handful of raisins
  3. 1 vegetable stock cube
  4. 0.5tsp hot chilli powder
  5. 0.5tsp turmeric powder
  6. 1tsp dried thyme
  7. 1 packet ready prepared stir fry vegetables
  8. 1 yellow pepper, cored, de-seeded and cut into strips
  9. 1 onion, peeled and finely sliced.
  10. 1 tbsp olive oil

Place the first 6 ingredients into a large serving dish and stir them round to distribute the spices, herbs raisins and stock cube through the couscous. Add enough boiling water to the dish to about a level of 1cm above the couscous. Cover with a clean tea-towel or cling film (but if using cling film make sure it doesn’t touch the surface of the hot water) and leave aside for about 20 minutes.

Add the oil to a frying pan or wok and heat through. Fry the onions for 5 minutes until softened and then add the stir-fry vegetables and the pepper. Stir-fry them until the peppers are softened and then remove from the heat.

Once the couscous has plumped up, break it up with a fork and then add the vegetables, stirring them to mix thoroughly.

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