• 400 g Authentic Bologna (see note)
• 1 each red and yellow pepper
• 2 zucchini
• 250 g (1 cup) couscous
• 375 ml (1½ cups) water
• 250 g (1 cup) ketchup
• 125 g (½ cup) pineapple, diced
• 15 ml (1 tbsp) pineapple juice
• 15 g (1 tbsp) fresh chives, finely chopped
• 15 g (1 tbsp) butter

Parsley-flavoured Oil (optional)

• 80 g (⅓ cup) parsley
• 125 ml (½ cup) olive oil
• Salt and freshly ground pepper, to taste

 Marinade

• 125 ml (½ cup) olive oil
• 50 ml (3 tbsp) lime juice
• 35 ml (2 tbsp) honey
• 5 g (1 tsp) ginger, chopped
• 1 clove garlic, chopped
• Salt and freshly ground pepper, to taste

Note:

Ask the clerk at the deli counter for 4 slices of Authentic Bologna about 0.5 cm (¼" thick), approximately 100 g each.

1. In a bowl, mix all ingredients for marinade. Set aside.
2. Mix all parsley-flavoured oil ingredients in a blender. Set aside.
3. Cook the couscous in boiling water and add the butter. Let sit for 3 to 4 minutes.
4. Cut the bologna into quarters (4 quarters per plate).
5. Slice the zucchini and peppers so that each piece is the same size as the bologna quarters.
6. Place vegetables and bologna slices in a shallow dish. Pour marinade over vegetables and bologna. Let sit for at least 15 minutes.
7. Cook the bologna and vegetables on a barbecue or in a pan for 2 to 3 minutes per side.
8. Dice the pineapple and finely chop the chives.
9. In a small bowl, mix the pineapple, chives, pineapple juice and ketchup.

1. Spoon some couscous in the middle of a dinner plate. Top with alternating slices of vegetables and bologna.
2. Pour ketchup-pineapple sauce and drizzle some parsley-flavoured oil around the couscous.

Culinary Comment:

Very popular in Africa and the Middle East, couscous is made from wheat semolina, the granulated flour made from durum, the hard wheat generally used for making pasta. Couscous may be served instead of rice or potatoes. Couscous is a source of carbohydrates that belongs to the grain and cereal food group.