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Couscous and Roast Veg Salad

A mediterranean take on the usual salad.
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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
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