Mediterranean Couscous salad with roasted vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 397.4
  • Total Fat: 19.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.7 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Mediterranean Couscous salad with roasted vegetables calories by ingredient
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Introduction

A recipe from Bon Appetit, April 1997 A recipe from Bon Appetit, April 1997
Number of Servings: 6

Ingredients

    * 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
    * 2 medium-size zucchini, each cut lengthwise into 4 wedges
    * 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
    * 1 red bell pepper, cut into 1/2-inch-wide strips
    * 10 large garlic cloves, unpeeled
    * 3 1/2 tablespoons plus 1/4 cup olive oil
    * 2 tablespoons balsamic vinegar
    * 1 tablespoon chopped fresh thyme
    * 1 tablespoon chopped fresh rosemary


    * 2 1/2 cups water
    * 1 teaspoon salt
    * 1 10-ounce box couscous


    * 1 cup pitted brine-cured black olives (such as Kalamata), halved
    * 6 tablespoons fresh lemon juice
    * 3 tablespoons drained capers
    * 3 tablespoons thinly sliced fresh basil

Directions

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.

Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Number of Servings: 6

Recipe submitted by SparkPeople user NDJOHNS.

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