• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Jamie Olivers Couscous with Grilled Summer Vegetables

Serves 4 - Recipe sourced from Jamie Oiver The Return of the Naked2018 Chardonnay 600 Chef



255gms couscous
285ml cold water
3 red peppers
1 handful asparagus, trimmed and peeled if necessary
2 or 3 small firm courgettes
1 small bunch spring onions, trimmed and finely sliced
2-4 fresh red chillies, deseeded and finely sliced
3 good handfuls mixed fresh herbs (basil, coriander, mint, flat leaf parsley
2 x olive oil and lemon juice dressing
salt and freshly ground black pepper
red wine vinegar


Olive Oil and Lemon Juice Dressing

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper to taste



Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in.


While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.


On a very hot ridged grill pan, lightly char the asparagus and courgettes on both sides then toss them into the bowl of couscous with the peppers, spring onions, chillies and torn or chopped up herbs.


Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.


Serve with a chilled glass of Pfeiffer Chardonnay.


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