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Grilled Vegetable and Lentil Couscous Salad

May 17, 2012

My coworker Gabrielle and I live over 150 km from the grocery store.  Well, technically there is another one only 130 km away.  But either way, it is a bit remote where we are.  We live in a one-room (well, there’s a separate bathroom) cabin, on the shore of a beautiful lake.  The remoteness is worth it.  The other teams on our crew aren’t so fortunate– two are based in basement suites in Fort McMurray, and another team lives dorm-style at an oil camp north of the city.

In addition to our lovely location, we have a barbecue on our deck.  I’ve never actually grilled before;  I’ve always left that to someone else.  But I have amassed quite a few recipes from various sources that involve grilling, so on our last trip to the store we gathered all the necessary ingredients to try a recipe I recently found in an old magazine.  It turned out fantastically– we will definitely make this again this summer!  A delicious, vegetarian, filling, summery supper, and we’ve got leftovers for lunch tomorrow.

Grilled Vegetable and Lentil Couscous Salad

(makes 4 servings, adapted from Canadian Living)

2 cloves garlic
3/4 tsp salt
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1/2 tsp ground cumin
1 small  zucchini
1 Chinese eggplant or 1/2 small eggplant
5 large mushrooms
1  red pepper
1 yellow pepper
1/2 cup dried green lentils
1 1/4 cup couscous
1/3 cup chopped cilantro
1/3 cup crumbled  feta cheese

Grease grill and preheat to 350°F.

Bring a saucepan of salted water to a boil,  add lentils and cook until tender, about 20 minutes. Drain and set aside.

On cutting board, finely mince and rub garlic with salt until smooth paste, place in a small bowl.  Add oil, lemon juice, and cumin, stir well. Set aside.

Slice zucchini and eggplant lengthwise into 1/2-inch thick slices. Halve mushrooms.  Seed and quarter red and yellow peppers.  Brush vegetables with the oil mixture, using as much as needed.  Place on grill; close lid and grill, turning often, until tender. Cooking time will vary for the different vegetables, about 6-10 minutes or longer.  Coarsely chop when cool enough to handle.

Meanwhile, in a saucepan, bring 1 cup of water to a boil.  Add couscous, cover and let stand until absorbed, about 5 minutes. Fluff with fork. Add lentils, chopped vegetables and remaining oil mixture; toss to combine.  Gently mix in cilantro and feta.  Serve.

There’s still time left to enter the fair trade chocolate and tea giveaway!

Have you grilled anything lately?

2 Comments leave one →
  1. May 18, 2012 6:52 am

    I grilled last night, in fact. Asparagus and zucchini. I grill pretty much every night whenever I can. It even braved the rain last night for the grill. I’m that dedicated.


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