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- 1 small eggplant cut into wedges (1)
- 1 medium zucchini cut into large chunks (1)
- 1 red pepper cut into large chunks (1)
- 2-3 garlic cloves unpeeled (2-3)
- 1 small red onion peeled and cut into quarters (1)
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp balsamic vinegar (30 mL)
- 1 1/4 cups water (300 mL)
- 1 cup uncooked whole wheat couscous (250 mL)
- 1/2 cup feta cheese broken into bite sized pieces (125 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 (1)
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- Preheat oven to 400°F (200°C). Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar. 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.
- Bring 1¼ cups water to a boil. Pour into large serving bowl. Stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous.
- Garnish salad with an additional sprig of fresh oregano.
Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous
A Mediterranean couscous salad mixed with a healthy combination of roasted vegetables like eggplants, zucchini and peppers. Makes for a fulfilling side dish.
- Servings
- 5-6 people
