Couscous Salad with Vegetables
Couscous can be a great side dish or even a main vegetarian meal. Enjoy in this lite dish which is rich with vitamins.
- 2 cups couscous
- 1 red onion
- 2 carrots
- 1 parsnip
- 1 eggplant
- 150g pumpkin, skin and seeds removed
- 150g sweet leeks
- ½ cup parsley
- 1cup unsalted pistachio nuts
- 1 lemon
- 1&½ cup water
- olive oil
Wash and cut the vegetables into 2 cm chunks and the onion lengthwise. Preheat the oven to 180˚C and place the prepared vegetables in a roasting dish and spread out the vegetables into a single layer, that way the vegetables will be caramelized. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 45 minutes until they are tender and starting to caramelize.
In a large bowl place the couscous, put finely grated zest of 1 lemon, pour it over with boiling water, add teaspoon salt and leave it to stand for 10 minutes.
Before you add the vegetables, give a good stir of the couscous with a fork, and then add the roasted vegetables on the top.
At the end, sprinkle with freshly chopped parsley and unsalted pistachios.
Simple, easy and delicious!!!
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