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ISRAELI COUSCOUS & ROASTED VEGGIES

ISRAELI COUS COUS & ROASTED VEGGIES

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Description

I am a huge fan or roasted veggies. And I love adding them to couscous, rice or quinoa to create a salad or side for guests that are vegetarians. It’s also a great carby alternative to serve with meat, fish or chicken.

The char on the vegetable adds a smoky taste to the couscous and the hearty kale give the dish a fresh, vibrant chewy note.

It’s jam packed with flavor and it’s so delicious you won’t even realize how healthy it is. And I love that I can make this salad ahead of time. Easy peasy entertaining.

Clean eating doesn’t have to be boring. Enjoy

xxx Chef MM

ISRAELI COUSCOUS & ROASTED VEGGIES






US (Imperial)


Print Ingredients

FOR THE VEGGIES
2 Japanese eggplants
2 zucchinis
2 yellow squash
1 red onion cut into big chunks
1 pack cherry tomatoes
1 cup of Kalamata Greek olives
2 TBS of Italian seasoning
Olive oil
Balsamic vinegar
Coarse Salt & black pepper

FOR THE SALAD
3 cups of Israeli couscous (cooked to package instructions)
1 bunch of kale- finely shredded
Good quality Italian Olive Oil



Instructions

Preheat the oven to 400F

Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them stewing).

Season the vegetable with Italian seasoning, coarse salt and black pepper. Drizzle with balsamic vinegar and olive oil. Toss the veggies to evenly coat.

Roast for about 45mins- 1 hour turning half way until veggies are nicely browned and caramelized. Set the veggies aside to cool.
C
ook the Israeli couscous to package instructions (Add 3 cups of cous cous to 3 ¾ cups of boiling water) . Simmer for 8 minutes stirring occasionally. Set aside to cool.

Chop the kale into small pieced and add to the couscous. Top with the roasted veggies and drizzle with a good quality olive oil before serving.

SERVES 8





EU (Metric)


Print Ingredients

FOR THE VEGGIES
2 Japanese eggplants
2 zucchinis
2 yellow squash
1 red onion cut into big chunks
1 pack cherry tomatoes
1 cup of Kalamata Greek olives
2 TBS of Italian seasoning
Olive oil
Balsamic vinegar
Coarse Salt & black pepper

FOR THE SALAD
3 cups of Israeli couscous (cooked to package instructions)
1 bunch of kale- finely shredded
Good quality Italian Olive Oil



Instructions

Preheat the oven to 200 C

Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them stewing).

Season the vegetable with Italian seasoning, coarse salt and black pepper. Drizzle with balsamic vinegar and olive oil. Toss the veggies to evenly coat.

Roast for about 45mins- 1 hour turning half way until veggies are nicely browned and caramelized. Set the veggies aside to cool.
C
ook the Israeli couscous to package instructions (Add 3 cups of cous cous to 3 ¾ cups of boiling water) . Simmer for 8 minutes stirring occasionally. Set aside to cool.

Chop the kale into small pieced and add to the couscous. Top with the roasted veggies and drizzle with a good quality olive oil before serving.

SERVES 8




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