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Couscous Salad with Vegetables

What you need: 
2 cups couscous
1 red onion, cubed
2 carrots, cubed
1 parsnip, cubed
1 eggplant, cubed
5.2 oz pumpkin, skin and seeds removed
5.2 oz sweet leeks, cut lengthwise
½ cup parsley
1cup unsalted pistachio nuts
1 lemon
1&½ cup water
olive oil
What you do: 

1. Preheat the oven to 350 Fahrenheit and place the prepared vegetables in a roasting dish and spread out the vegetables into a single layer, that way the vegetables will be caramelized. Drizzle with olive oil and season with salt and pepper, and roast the vegetables for about 45 minutes until they are tender and starting to caramelize.

2. In a large bowl place the couscous, put finely grated zest of 1 lemon, pour it over with boiling water, add teaspoon salt and leave it to stand for 10 minutes.
3. Before you add the vegetables, give a good stir of the couscous with a fork, and then add the roasted vegetables on the top.
4. At the end, sprinkle with freshly chopped parsley and unsalted pistachios.
Preparation Time: 
Cooking Time: 
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