Mediterranean salad with roasted vegetables and whole wheat couscous

Mediterranean salad with roasted vegetables and whole wheat couscous
You can serve this Mediterranean salad with roasted vegetables and whole wheat couscous as a side dish or as an entire meal by itself by adding chicken or chickpeas and potatoes if you are vegetarian!
The healthy ingredients you will need:
Ingredients
  • 1 small eggplant, cut into wedges
  • 1 medium zucchini, cut into chunks
  • 1 red pepper, cut into chunks
  • 2-3 cloves garlic, unpeeled
  • 1 small red onion, peeled and quartered
  • Canola oil 25 ml (2 about two tablespoons)
  • 25 ml (two tablespoons) balsamic vinegar
  • 300 ml (1 1/4 cup) water
  • 250 ml (1 cup) whole-wheat couscous, uncooked
  • 75 ml (1/3 cup) light feta cheese, cut into chunks
  • 6 black olives, pitted and coarsely chopped
  • 50 ml (1/4 cup) almonds, lightly toasted
  • 25 ml (2 tbsp.) Fresh parsley, chopped
  • Canola oil 25 ml (2 two tablespoons)
  • 15 ml (1 tablespoon) lemon juice
  • 5 ml (1 teaspoon) ground cumin
  • 1 sprig fresh oregano for garnish, if desired
  • Now, let’s make our couscous salad:
  • Preheat your oven to 200 ° C (400 ° F).
Instructions
  1. Arrange the vegetables on a large baking sheet lined with aluminum foil.
  2. Brush them with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Another way would be to grill vegetables on the grill).
  3. Cool. Then peel the garlic and cut into cubes. Cut all the vegetables into bite.
  4. Bring 300 ml (1 1/4 cup) of water to a boil. Pour into a large serving bowl. Stir in the couscous. Cover and let rise for about 5 minutes.
  5. Fluff the couscous with a fork. Gently mix the garlic, vegetables and remaining ingredients in the couscous. Garnish the salad with a sprig of fresh oregano.

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