Couscous Salad with Roasted Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 medium eggplant |
1 large green bell peppers or 1 large red bell pepper |
2 medium tomatoes (firm, ripe) |
1 cup couscous |
2 cups boiling water |
1/4 cup fresh parsley, chopped |
2 tablespoons fresh dill, minced |
2 bunches scallions, chopped |
1 stalk medium celery, minced |
1/4 cup olive oil |
1/2 lemon, juice of |
1 teaspoon turmeric |
1/2 teaspoon cumin |
salt and pepper, freshly ground |
Directions:
1. Preheat the oven to 375 degrees.
2. Place the eggplant on a baking sheet lined with aluminum foil.
3. Bake for 35-45 minutes, or until it has collapsed. In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered.
4. Place these in a paper bag to cool.
5. Place the couscous in a n ovenproof bowl.
6. Pour the boiling water over it and cover.
7. After 15 minutes fluff with a fork.
8. When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
9. Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
10. This salad is best served at room temperature. Serves 6.
11. - Recipe via Meal-Master (tm) v 8.02
|
|