This side dish that thinks its a main is smoky and fragrant with plenty of bite

This colourful toasted couscous and charred vegetable dish brings together the earthy depth of toasted wholewheat giant couscous with the rich, smoky sweetness of charred red peppers and baby eggplants.

It's perfect as a standalone dish, a side for grilled meats or fish, or a colorful addition to an al fresco supper menu.

Whether served warm or at room temperature, it’s the kind of dish that feels right at home on a garden table, served up as part of an aperitivo menu by the firepit, with good company and our comforting rum and pear warmer.

Ingredients

• Serves 8 as a side
  • 2 tbsp olive oil
  • 5.3 oz wholewheat giant couscous
  • 3 red Romano or bell peppers, deseeded, sliced into very thin strips
  • 6 baby eggplants, sliced lengthwise into thin strips
  • 3 tbsp pine nuts, toasted
• For the basil dressing
  • 3 large handfuls of basil leaves
  • ½ cup extra virgin olive oil
  • Squeeze of lemon juice
  • Salt and black pepper

The Homes & Gardens method

1. If using an oven, preheat to 425°F, gas mark 8.
2. Heat ½ tablespoon of the olive oil in a frying pan with a lid. Add the cous cous and toast over a medium heat for four to five minutes, stirring, until golden brown and fragrant, then pour in enough water to just cover.
3. Add a large pinch of salt, bring to the boil, partially cover with the lid and simmer for six minutes or so, until just tender but not mushy.
4. Set aside to cool.
5. Toss the peppers, zucchini and eggplants with the remaining 1½ tablespoons olive oil.
6. Spread out on a baking tray and roast for about 35 minutes, stirring halfway through, until soft and beginning to char.
7. Alternatively, cook the oiled vegetables straight on the finely spaced bars of the barbecue or fire pit, turning often for 10-15 minutes, until charred in places.
8. To make the dressing, blitz two handfuls of the basil with the oil and lemon juice in a blender or small food processor with a good pinch of salt and pepper. The dressing should retain a bit of texture, so stop before it is completely smooth.
9. In a large bowl, combine the vegetables, couscous, remaining basil leaves and pine nuts with a few tablespoons of the basil dressing, serving the rest alongside.

A compact, efficient tool like one of our best blenders is ideal for this kind of quick, flavor-packed dressing. It’s small enough to store easily, powerful enough to handle herbs and nuts, and perfect for whipping up fresh sauces on demand – making it a go-to companion for summer salads and outdoor cooking.