Couscous Salad with Roasted Vegetables
- Ingredients:
- 14
- 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
- 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
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Reviews
-
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 :-)
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
