Couscous Salad With Roasted Vegetables

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Couscous Salad With Roasted Vegetables

 

1 medium eggplant

1 large green or red bell pepper

2 medium firm, ripe tomatoes

1 cup couscous

2 cups boiling water

1/4 cup chopped fresh parsley

2 Tbs. minced fresh dill

2 bunches scallions, chopped

1 medium stalk celery, minced

1/4 cup olive oil

juice of 1/2 lemon

1 tsp. turmeric

1/2 tsp. cumin

sea salt

freshly ground pepper to taste

 

 

Preheat oven to 350 F.

 

Place the eggplant on a baking sheet lined with

aluminum foil. Bake for 35-45 minutes, or until it has

" collapsed. " In the meantime, roast the pepper and

tomatoes under a broiler, turning so that the skin on

all sides becomes quite blistered. Place these in a

paper bag to cool. Place the couscous in an ovenproof

bowl. Pour the boiling water over it and cover. After

15 minutes, fluff with a fork. When all the vegetables

have cooled to room temperature, slip their skins off

and chop into bite-size pieces. Combine the couscous,

vegetables, and all the remaining ingredients in a

serving bowl and toss thoroughly to mix. This salad is

best served at room temperature.

 

 

 

 

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