Couscous Salad with Roasted Vegetables

• Ready In: 0 mins
• Serves: 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