Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous

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Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous
  • 5 ServingsServings

Ingredients

  • 1 small eggplant, cut into wedges
  • 1 medium zucchini, cut into large chunks
  • 1 red pepper, cut into large chunks
  • 2-3 garlic cloves, unpeeled
  • 1 small red onion, peeled and cut into quarters
  • 3 Tbsp canola oil 45 mL
  • Tbsp balsamic vinegar 30 mL
  • 2 cup uncooked whole wheat couscous 250 mL
  • 1 cup light feta cheese, broken into bite size pieces 125 mL
  • 1/2 cup pitted Kalamata olives or other black olives, pitted and coarsely chopped 75 mL
  • 1/3 cup pitted Kalamata olives or other black olives, pitted and coarsely chopped 75 mL
  • 1/2 cup lightly toasted slivered almonds 125 mL
  • 2 Tbsp chopped fresh parsley 30 mL
  • 1/4 cup canola oil 60 mL
  • 1 Tbsp lemon juice 15 mL
  • 1 Tbsp chopped fresh oregano 15 mL
  • 1/2 tsp salt 2 mL
  • 1 tsp cumin 5 mL
  • 1 sprig fresh oregano, to garnish, if desired

Preparation

1 Preheat oven to 400 F (200 C). Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar.
2 Roast until tender, about 35 minutes. (Alternatively, you can choose to grill vegetables on barbecue). Let cool. Remove peels from garlic and dice. Cut all vegetables into bite size pieces.
3 Bring 1 1/4 cups (300 mL) water to a boil. Pour into a large serving bowl. Stir in couscous. Cover and let stand about 5 minutes.
4 Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous. Garnish salad with an additional sprig of fresh oregano.

Source: canolainfo.org