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Roasted Vegetable Couscous Salad

Contributed by: News Canada

(NC) - Not only nice as a salad, it makes a wonderful warm side dish as well.

Ingredients:

  • 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

Salad

  • 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

Directions:

Vinaigrette:

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.

Salad:

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 tender-crisp.

COMBINE couscous and hot broth. Let stand 5 minutes.

Fluff grains with a fork. Combine vegetables, couscous, cheese, relish and vinaigrette. Mix well. Season to taste.

Tip:

Vegetables can be grilled on the barbeque about 10 minutes on each side, or until lightly browned. Cut into slices for grilling then chop after.

Preparation Time: 25 minutes

Baking Time: 25 minutes

Serving Size: Makes about 8 servings


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