A deliciously warm and tangy couscous salad filled with roasted vegetables and mediterranean flavours.
Don't be afraid to go heavy on the roasted veggies, this is a warm and filling salad that can stand on its own as a main or keep you going as lunch on a cold winters day.
Gyspy Boots trail |
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Prep Time
20 minutes |
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Sit/Cook Time
60 minutes |
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Total Time
1 hr 20 minutes |
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Ingredients
For the salad
For the Vinaigrette
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Directions
- Preheat oven to 425 F
- Cook couscous as directed on package.
- In a large bowl, mix together the eggplant, zucchini, pepper, acorn squash, onion, garlic, 3 tbsp olive oil, salt and oregano.
- Pour mixture onto a baking sheet or pyrex dish and roast in oven for 20-30 minutes, flipping vegetables after 10 minutes. You want vegetables cooked but still firm.
- While cooking mix the vinaigrette by whisking all ingredients together while slowly adding the olive oil.
- Once vegetables are done place them again into a large bowl and stir in olives, basil, capers, black pepper, and cooked couscous.
- Once evenly mixed stir in the vinaigrette and let sit for 30 minutes.
- Add feta cheese just before serving.