Couscous Salad with Roasted Vegetables
Large grain couscous gives this dish more
texture but regular couscous with also work. Simply
add cooked seafood for a complete meal. Frozen shrimp
that is cooked and peeled would come in handy for this
dish. This dish is also great for a crowd.
2 cups couscous, large preferred, but
small will work
4 cups chicken or vegetable broth
1 small zucchini, cut into 1 inch pieces,
about 2 cups
8 cloves garlic, peeled but whole
1 small eggplant, chopped (approximately
1inch pieces), about 2 cups
1 large onion, chopped to same size as
eggplant, about 1 cup
1 green bell pepper, chopped to same size
as eggplant, about 1 cup
3 plum tomatoes chopped, about 1 cup
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 / 4 cup balsamic vinegar
2 Tablespoons plus ¼ cup Extra Virgin
Olive Oil
Fresh Italian parsley, chopped
Equipment:
Garlic peeler
Baking sheet
Parchment paper
Cook couscous according to package
directions, using broth instead of water.
Place vegetables (except tomatoes) and
garlic on in large bowl. Toss with 2 Tablespoons extra
virgin olive oil. Place on baking sheet lined with
parchment so that they are in one single layer. Roast
in 400 degree oven for 20 minutes or until tender.
Cool. Add tomatoes and herbs when vegetables are
cooled.
Mix couscous and vegetables. Slowly
whisk together 1 / 4 cup oil into vinegar; add to
couscous. Mix well. Place on large platter.
Serving Suggestion: Garnish with fresh
herbs, chopped tomatoes, or sliced oranges.
Cook’s Tip: Great for picnics, make ahead
meals or brown bag lunches.
ãBarbara
Seelig Brown
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