Couscous Salad with Roasted Vegetables

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

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

Reviews

(2)
Most Helpful

I've given this 5 stars on my sisters' recommendation, since I don't like too many veggies, especially eggplant. I have had to promise I would make this again for them! I, unfortunately, had to use dried dill, as we live in a fresh herb challenged small town. Apparently, this was still ok! Thnx for posting, Julesong.

Darkhunter May 25, 2008

I have made this twice now. It is a light meal, even though I do add some meat to it. It is quite tastey. I didn't have bell peppers the second time, so I substituted roasted zuchini, it was good too :-)

tfortracey May 14, 2008

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