"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Vegetable Couscous Salad Recipe

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This recipe for Roasted Vegetable Couscous Salad, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
MarciaOwle

Category:
Category:

Ingredients:  
Ingredients:  
1 pack of plain couscous
1 medium eggplant, peeled and cut into 1" cubes (about 3 c.)
2 medium red bell peppers, cut into 1" pieces
4 tbs. olive oil, divided
3 cloves garlic, minced
c. red wine vinegar
c. fresh basil, chopped
tsp. black pepper
1 c. crumbled feta cheese

Directions:
Directions:
1. Prepare couscous according to package directions, except omit butter or olive oil. Set aside to cool for 10 minutes.

2. Meanwhile, heat oven to broil. In large bowl, toss eggplant and bell peppers with 2 tbs of olive oil and garlic until coated thoroughly. On a cookie sheet with borders, spread out vegetables in one layer. Broil on top rack about 4-6 minutes or until eggplant is evenly golden brown, stirring frequently.

3. In a large bowl, combine remaining 2 tbs. of olive oil, vinegar, basil, and black pepper. Add prepared couscous and roasted vegetables, tossing to coat evenly. Chill 2 hours or overnight. Stir in cheese just before serving.

Number Of Servings:
Number Of Servings:
9 (1 c. each)
Preparation Time:
Preparation Time:
Prep: 15 Cook:15 Chill: 2+ hrs

 

 

 

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