Charred Veggie Couscous

August 25, 2018

Charred Veggie Couscous

Today's the day; Project Potluck. And the afternoon calls for sunshine so get ready to share some good food and good times with Well Seasoned and the fine folks in our community!

Charred Veggie Couscous

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • Well Seasoned olive oil for brushing on the grilled veggies*
  • 1 large sweet onion, sliced - grilled & roughly chopped
  • 1 bunch fresh asparagus, grilled & roughly chopped
  • 1 sweet red pepper, grilled & roughly chopped
  • ¼ cup dried apricots, coarsely chopped
  • ¼ cup whole almonds toasted, coarsely chopped
  • 1 cup couscous*
  • 1 ½ cups chicken stock*, warm
  • ½ teaspoon lemon zest
  • ½ cup chopped fresh parsley
  • ¼ cup dried currants
  • ¼ cup fresh mint leaves, roughly chopped
  • ½ bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
  • ½ cup crumbled feta cheese*
  • Kosher salt and freshly ground black pepper*

Ingredients for Vinaigrette:

  • ½ cup citrus vinegar*
  • ¼ cup Well Seasoned olive oil
  • ½ clove of garlic finely minced
  • Salt & pepper to taste*
  • Juice of the zested lemon
    • *Available at Well Seasoned


  1. In a medium saucepan, bring the chicken stock to a boil – add the couscous. Turn off the heat, cover & let cook.
  2. After 15 minutes, fluff the couscous with a fork. Add the grilled veggies, the nuts, fruit & herbs, toss gently to combine – dress while still warm with the vinaigrette. Season again with salt & pepper to taste and serve family-style on a large platter and garnish with crumbled feta cheese.
  3. Serve the dish warm, at room temperature or cold as a salad.

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