Vegetarian skewers with basil couscous

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


5 thin zucchini (courgettes), cut into

2 cm (3/4 inch) cubes

5 slender eggplants (aubergines), cut into 2 cm (3/4 inch) cubes

12 button mushrooms, halved

2 red capsicums (peppers), cut into

2 cm (3/4 inch) cubes

250 g (9 oz) kefalotyri cheese, cut into 2 cm (3/4 inch) thick pieces

80 ml ( 1/3 cup) lemon juice

2 garlic cloves, finely chopped

5 tablespoons finely chopped basil

145 ml (5 fl oz) extra virgin olive oil

185 g (1 cup) couscous

1 teaspoon grated lemon zest lemon wedges, to serve


1. Using 12 metallic skewers, thread alternate pieces of vegetables and kefalotyri, starting and finishing with capsicum and using two pieces of kefalotyri per skewer. Place in a large non-metallic dish. Combine the lemon juice, garlic, 4 tablespoons of basil and 125 ml (½ cup) of oil in a non-metallic bowl. Season. Pour two-thirds of the marinade over the skewers, reserving the remainder. Turn the skewers to coat evenly, cover with plastic wrap and marinate for at least 5 minutes.

2. Put the couscous, zest and 375 ml (1 1/2 cups) boiling water in a large heatproof bowl. Stand for 5 minutes, or until the water has been absorbed. Add the remaining oil and basil, then fluff with a fork to separate the grains.

3. Meanwhile, heat a barbecue plate to medium-high. Cook the skewers, brushing often with the leftover marinade, for 4-5 minutes each side, or until the vegetables are cooked and the cheese browns.

4. Divide the couscous and skewers among four serving plates. Season, then drizzle with the reserved marinade. Serve immediately with lemon wedges.