fbpx

Couscous and Roast Veg Salad

Jump to Recipe Print Recipe

 

Couscous and Roast Veg Salad

A mediterranean take on the usual salad.
No ratings yet
Print Recipe Pin Recipe
Course dinner, lunch
Cuisine Mediterranean

Equipment

  • 1 medium saucepan
  • 1 large bowl

Ingredients
  

  • 1 cup cooked couscous
  • 2 red peppers diced
  • 2 Chinese eggplants diced
  • 1 bunch parsley chopped
  • 1 bunch coriander chopped
  • 1 handful basil leaves rough chop
  • 1 cup black or kalamata pitted olives
  • 3 tbsp olive oil

Dressing

  • 3 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 red chili finely chopped (remove seed for less heat)
  • kosher salt to taste
  • black pepper to taste

Couscous

  • 1 1/4 cup low sodium chicken or vegetable broth (or water)
  • 1/2 tsp salt
  • 1 tbsp extra-virgin olive oil
  • 1 cup (10-oz) couscous

Instructions
 

  • Cooking Instructions 
    STEP 1
    Heat the oven to 400 F. 
    STEP 2
    Drizzle peppers and eggplant with olive oil and roast until golden. 
    STEP 3
    In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.
    STEP 4
    In a large bowl, combine cooked couscous, roast vegetables, herbs and olives. 
    STEP 5
    Meanwhile, whisk olive oil with garlic and chili. Season dressing to taste with salt and pepper. Combine with the vegetables and mix well.
Keyword couscous, eggplant, Salad, Vegetables
Tried this recipe?Let us know how it was!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The Good Life