Picnic cous cous with peach, tomato and cucumber yoghurt

Name: Picnic cous cous with peach, tomato and cucumber yoghurt
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 250g cous cous; 4 tbsp extra virgin olive oil; 1 red capsicum; 1 yellow capsicum; 200g red cherry tomatoes, halved; 200g yellow cherry tomatoes, halved; 400g canned chickpeas, drained; 100g olives; 1 peach, cut into wedges; 1 cup mint leaves; 2 tbsp lemon juice; 2 tbsp mixed roasted nuts

Jill Dupleix

November 5, 2018

Peachy picnic cous cous with cucumber yoghurt.William Meppem

easyTime:< 30 minsServes:4

A super-easy summer vegetable platter that's fresh and light, yet still stacked with the robust flavours you need when eating alfresco. A quick toss in the pan not only softens the vegetables but coats them in their own oily, fruity juices. Pack some fiery harissa for the hotheads, or serve alongside spicy grilled meats.

Ingredients

250g cous cous
4 tbsp extra virgin olive oil
1 red capsicum
1 yellow capsicum
200g red cherry tomatoes, halved
200g yellow cherry tomatoes, halved
400g canned chickpeas, drained
100g olives
1 peach, cut into wedges
1 cup mint leaves
2 tbsp lemon juice
2 tbsp mixed roasted nuts

Cucumber yoghurt

1 small cucumber, peeled and diced
1 tbsp mint leaves, chopped
200g natural yoghurt
1 tbsp olive oil
1 tbsp lemon juice

Method

1. Place cous cous and 1 tbsp olive oil, sea salt and pepper in a heat-proof bowl and add 270ml boiling water. Stir until mixed, cover with foil and set aside for 10 minutes, then fluff up with a fork.
2. Core the capsicum and cut the flesh into long strips. Warm 3 tbsp olive oil in a large frypan, and add the capsicum, cherry tomatoes, chickpeas and olives. Cook over medium heat for 5 minutes, tossing well until the vegetables have softened.
3. Add the peaches, mint leaves, lemon juice, and sea salt and pepper. Toss well and leave to cool.
4. To make the cucumber yoghurt, beat the ingredients together in a medium bowl, seasoning to taste with sea salt and pepper.
5. To serve, tip the vegetables over the cous cous, scatter with roasted nuts and serve with the cucumber yoghurt.
For dessert? Pack a slab of Jill's old-school lemon bars.