Prep 0 mins
Cook 0 mins
- 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
- Preheat the oven to 375 degrees.
- Place the eggplant on a baking sheet lined with aluminum foil.
- 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.
- Place these in a paper bag to cool.
- Place the couscous in a n ovenproof bowl.
- Pour the boiling water over it and cover.
- After 15 minutes fluff with a fork.
- When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
- Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
- This salad is best served at room temperature. Serves 6.
- ---------- Recipe via Meal-Master (tm) v 8.02
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.
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 :-)