Mediterranean Couscous Salad with Roasted Vegetables Recipe

Name: Mediterranean Couscous Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400F.
2
Divide first 5 ingredients between 2 heavy large baking sheets.
3
Brush vegetables with 3 tablespoons oil and balsamic vinegar.
4
Sprinkle herbs over.
5
Sprinkle with salt and pepper.
6
Roast until tender, turning occasionally, about 45 minutes.
7
Cool.
8
Remove and discard peels from garlic.
9
Coarsely chop garlic.
10
Cut roasted vegetables into 3/4-inch pieces.
11
Set aside.
12
Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan.
13
Stir in couscous.
14
Remove from heat.
15
Cover; let stand until water is absorbed, about 5 minutes.
16
Fluff couscous with fork.
17
Transfer to large bowl.
18
Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous.
19
Season with salt and pepper.
20
(Can be made 1 day ahead.
21
Cover and refrigerate.
22
Let stand 30 minutes at room temperature before serving.)

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mediterranean Couscous Salad with Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Couscous Salad with Roasted Vegetables

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