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:
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
- Arrange the vegetables on a large baking sheet lined with aluminum foil.
- Brush them with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Another way would be to grill vegetables on the grill).
- Cool. Then peel the garlic and cut into cubes. Cut all the vegetables into bite.
- 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.
- 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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