When having company it is nice to have most of the preparation done before the guests get there so you can spend more time socializing then slaving in the kitchen. So salads that can be made a day in advance and still taste and look fresh are perfect. I like this particular salad for summer gatherings as the flavors are fresh, the colors are bright (red, green, purple and yellow) and it is a light compliment to many main dishes. This salad also lasted a week in the fridge making a good lunch. I like to add the feta cheese fresh just before eating rather than mix it into the whole dish.
1 eggplant, cut into 1/2-inch cubes
3/4 zucchini, cut into 1/2-inch cubes
1 garlic clove minced
extra-virgin olive oil
1 tsp salt
1 tsp ground pepper
1 cup chopped green onions
1 1/2 tsp ground cumin
1/4 tsp cayenne
1 1/2 cups whole wheat couscous
Dressing
2 T fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
ground pepper
2 T oil
Additional Ingredients
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup crumbled feta
Place cut eggplant, zucchini and garlic into a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 425 for 20-25 min.
Meanwhile cook the couscous as directed (1 1/2 boiled water, then add 1 1/2 cup couscous and stir until fluffy.
In a skillet add the green onions, cumin, and cayenne and heat for 1 minute. Then add the cooked couscous the skillet and cook for another 3 min. Place ingredients into large bowl Add the roasted vegetables.
Then combine all the ingredients for the dressing and pour over couscous mixture. Stir well.
Next add the tomatoes, olives, feta and parsley. Can be served chilled or a room temperature.
1 eggplant, cut into 1/2-inch cubes
3/4 zucchini, cut into 1/2-inch cubes
1 garlic clove minced
extra-virgin olive oil
1 tsp salt
1 tsp ground pepper
1 cup chopped green onions
1 1/2 tsp ground cumin
1/4 tsp cayenne
1 1/2 cups whole wheat couscous
Dressing
2 T fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
ground pepper
2 T oil
Additional Ingredients
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup crumbled feta
Place cut eggplant, zucchini and garlic into a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 425 for 20-25 min.
Meanwhile cook the couscous as directed (1 1/2 boiled water, then add 1 1/2 cup couscous and stir until fluffy.
In a skillet add the green onions, cumin, and cayenne and heat for 1 minute. Then add the cooked couscous the skillet and cook for another 3 min. Place ingredients into large bowl Add the roasted vegetables.
Then combine all the ingredients for the dressing and pour over couscous mixture. Stir well.
Next add the tomatoes, olives, feta and parsley. Can be served chilled or a room temperature.
Similar Recipes
Balsamic Grilled Vegetable Couscous Salad
5 comments:
This looks delicious and healthy - perfect!
I made a couscous similar to this with roasted veggies...a great summer dish.
That couscous salad is DEFINITELY a perfect dish to made ahead of time, for a gathering - yum!!
I love the flavors in this. The eggplant, zucchini, cayenne. It's very greek and mediterranean influenced. It's nice and light.
Yum what a delicious healthy looking salad! I want to try out whole wheat couscous.
Post a Comment