Roasted Vegetable Couscous Salad
Contributed by: News Canada
(NC) - Not only nice as a salad, it makes a wonderful warm side dish as well.
- Tomato Vinaigrette
- 1 large plum tomato
- 1/2 tsp cumin
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- Hot sauce, salt & pepper to taste
- 1 medium eggplant
- 2 zucchini
- 2 medium onions
- 2 green peppers
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups couscous
- 2 cups hot chicken broth
- 4 oz feta cheese, crumbled
- 1/2 cup BICK'S Garden Medley Relish
- 1/3 cup tomato vinaigrette (see recipe below)
- Salt & pepper to taste
ROAST tomato with roasted vegetables for salad. Cut tomato in half; place in small
oven-proof dish. Drizzle with a little olive oil.
Sprinkle with salt and pepper.
Bake at 475°F (240°C) for 15 minutes, or until soft.
Remove skin and seeds. Put pulp in food processor with remaining ingredients.
Process until smooth. Set aside.
Cut vegetables into chunks. TOSS vegetables and garlic with olive oil in large roast pan.
Season lightly with salt and pepper.
BAKE at 475°F (240°C) for about 20 minutes, turning occasionally, just until
COMBINE couscous and hot broth. Let stand 5 minutes.
Fluff grains with a fork. Combine vegetables, couscous, cheese, relish and vinaigrette. Mix
Season to taste.
Vegetables can be grilled on the barbeque about 10 minutes on each side, or until lightly
Cut into slices for grilling then chop after.
Preparation Time: 25 minutes
Baking Time: 25 minutes
Serving Size: Makes about 8 servings