This couscous salad is a spectacular accompaniment to lamb and other mains, and is also versatile enough to be eaten alone. The aromatic fresh herbs and lemon bring lightness and brightness to the salad.
The salad can be served warm or cold.
1 red pepper-quartered
1 zucchini-cut into 1 inch pieces
1 small Chinese eggplant-cut into 1 inch pieces
A handful of grape tomatoes
2 sprigs of thyme-Woody stems removed
¼ cup balsamic vinegar
¼ cup of olive oil
Salt and black pepper
1 tsp of dried oregano
1 tsp of paprika
1 box of couscous + water+ butter to cook it
Handful of Italian basil-rough chop
Handful of mint-rough chop
¼ cup of extra virgin olive oil
1 tsp of Dijon mustard
1 clove of garlic-minced
4 tsp of red wine vinegar
½ lemon-juice and zest
Salt and pepper
Roast the vegetables:
1.1 Preheat the oven to 375 degrees F.
1.2 Cut the red pepper and zucchini and add to a large bowl. Add in the tomatoes.
1.3 In a bowl, mix the olive oil and balsamic vinegar, paprika, oregano and a pinch of salt and pepper.
1.4 Pour the marinade over the vegetables and add in fresh thyme. Mix well to ensure all vegetables are covered with the marinade.
1.5 Lay the vegetables flat on a cookie tray. Cook for about 30 minutes at 375 degrees F until the vegetables are soft and roasted, but not overdone and shrivelled.
1.6 Cut the tomatoes in half, and cut the zucchini and red peppers to smaller bite size pieces.
2. Mix the ingredients of the dressing in a bowl. Whisk to emulsify. Taste and adjust as needed.
3. Make the couscous according to the package. Mine used 2 cups of water and 1 tsp of butter for a full box. Season with a pinch of salt. Fluff the couscous with a fork. Set aside.
4. Cut the basil and mint. Set aside.
- In a large bowl add the couscous and roasted vegetables. Mix.
- Before serving. Add in the dressing, basil and mint. Squeeze additional lemon juice if desired. Finish off with freshly cracked black pepper.
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