Couscous Salad with Roasted Vegetables

This salad was part of my Middle-eastern themed dinner this past weekend (or 2 away. This recipe has been on my drafts for quite some time). Except for chopping the veggies, this dish needs less than 10 minutes of hands-on time and it can easily feed AND please a crowd. I made it about 4 hours before the party and all the flavors had enough time to mingle and make the dish super delish.
Couscous Salad with Roasted Vegetables
Here’s how I made it:
This salad was part of my Middle-eastern themed dinner this past weekend (or 2 away. This recipe has been on my drafts for quite some time). Except for chopping the veggies, this dish needs less than 10 minutes of hands-on time and it can easily feed AND please a crowd. I made it about 4 hours befor...

Couscous Salad with Roasted Vegetables

Summary

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  • Coursesalad
  • CuisineMiddle eastern
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M

Ingredients

Zucchini – medium, sliced into moons
2 ¼” half
Red peppers – chopped into pieces
2, 1”
Japanese Eggplant – sliced into moons
2, ¼” half
Red Onion – medium, chopped into pieces
1 1”
Chickpeas - cooked
1 cup
Balsamic vinegar
3tbsps
Extra virgin Olive Oil
2tbsps
Salt & Pepper
to taste
Herbe de Provence – , crushed (or any other dried herbs)
1tsp
Whole-wheat couscous
2 cups

Steps

  1. Preheat oven to 425°F.
  2. Place the chopped veggies in a large bowl and add balsamic vinegar, oil, s&p & herbs. Mix well to coat the veggies with the marinade. Transfer to baking sheet (s) and bake for 30-35 minutes turning the veggies half-way through until roasted around the edges. Remove from oven and cool.
  3. In the meantime cook couscous: Boil 4 cups of water with 1tsp olive oil and salt, once the water comes to a rolling boil, add couscous and turn off the heat. Cover and set aside for 10 minutes. Fluff the grains with a fork and add 1tbsp balsamic vinegar, salt and pepper to taste.
  4. Gently mix in the roasted veggies and cooked chickpeas; season with more vinegar or salt & pepper. Cover and set aside until ready to serve.
  5. Garnish with chopped parsley & coriander if desired. You can also add some feta cheese or queso fresco to make it a fancier and non-vegan.
Couscous Salad with Roasted Vegetables
Couscous Salad with Roasted Vegetables
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