Couscous salad with grilled vegetables and topping

Ingredients for 4 servings:

• 250 g couscous
• 400 ml water, boiling
• 1 tsp turmeric powder
• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 400 g cherry tomatoes
• 80 g olives, black
• Extra virgin olive oil
• Mazzetti Balsamic vinegar-vinegar Tino Rustico
• Almond flakes
• Parsley, fresh
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A delight with balsamic vinegar from Modena.

1. Place the couscous in a large container, season with salt and add the turmeric. Cover with 400 ml of boiling water. Mix, cover with cling film, and let stand for about 10 minutes. Then fluff with a fork, add salt if desired, and let cool. 2. Wash and slice the eggplant, and wash and slice the bell peppers. Add a few tablespoons of oil to the vegetables and grill them either on the oven rack or on the grill until cooked through. Season with salt and pepper and let cool. Once the vegetables are cold, cut them into smaller pieces. 3. Wash and halve the cherry tomatoes. Wash and chop the parsley. Toast the almonds in a non-stick pan. 4. Finally, combine the couscous with the vegetables in a large bowl. Sprinkle with parsley and toasted almonds. Season with balsamic vinegar to taste.