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ROASTED VEGGIE SALAD WITH ISRAELI COUSCOUS

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Ptitim is an Israeli toasted pasta shaped like rice or little balls. Outside Israel it is known as Israeli couscous or Jerusalem couscous. It is larger than regular couscous and has a slightly chewier texture. I am using it as a base for the roasted veggie salad but it is substantial enough to serve as a main if you need a vegetarian or vegan option. I love the creamy dressing. The hummus, zaartar and lemon zest just give it so much flavor. I cannot get enough of this salad. Enjoy and don’t forget to send me recipe requests and suggestions xxxx Chef MM

ROASTED VEGGIE SALAD WITH ISRAELI COUSCOUS

US (Imperial)

Print Ingredients FOR THE SALAD 2 Japanese eggplants - cut into chunks 2 zucchinis – cut into chunks 2 yellow patty pans/yellow squash- cut into chunks 1 yellow pepper 1 red pepper 1 red onion 1 pack cherry tomatoes 3 Persian cucumbers cut into small chunks ½ cup marinated sundried tomatoes 2 avocado cut into slices Poppy seeds Chopped mint to garnish 3 cups uncooked Israeli couscous*** FOR THE DRESSING ¼ cup good olive oil 3 TBS hummus 1 lemon (zest & juice) 2 TBS red wine or apple cider vinegar 1 TBS green zaartar ½ tsp curry powder Coarse salt & black pepper to taste
Instructions Whisk together the salad dressing and set aside. Preheat the oven to 400F Cut all the vegetables (eggplant, squash, zucchini, peppers & onions) into chunks. Halve the cherry tomatoes & drizzle with olive oil. Roast vegetables on a baking sheet for about 40 minutes until softened. Season with salt & pepper and set aside to cool. ****Cook the Israeli couscous according to the package instructions To assemble - Mound the couscous on a platter. Top with the roasted vegetable. Add the chunks of cucumbers, avocado slices and sundried tomatoes. Dress the salad a half hour before serving. Garnish with some chopped mint and poppy seeds. CHEF’S TIP Place avocado in boiling water for 1 minute to blanch it. It will not turn black when you cut it. SERVES 6-8

EU (Metric)

Print Ingredients FOR THE SALAD 2 Japanese eggplants - cut into chunks 2 zucchinis – cut into chunks 2 yellow patty pans/yellow squash- cut into chunks 1 yellow pepper 1 red pepper 1 red onion 1 pack cherry tomatoes 3 Persian cucumbers cut into small chunks ½ cup marinated sundried tomatoes 2 avocado cut into slices Poppy seeds Chopped mint to garnish 3 cups uncooked Israeli couscous*** FOR THE DRESSING ¼ cup good olive oil 3 TBS hummus 1 lemon (zest & juice) 2 TBS red wine or apple cider vinegar 1 TBS green zaartar ½ tsp curry powder Coarse salt & black pepper to taste
Instructions Whisk together the salad dressing and set aside. Preheat the oven to 200 C Cut all the vegetables (eggplant, squash, zucchini, peppers & onions) into chunks. Halve the cherry tomatoes & drizzle with olive oil. Roast vegetables on a baking sheet for about 40 minutes until softened. Season with salt & pepper and set aside to cool. ****Cook the Israeli couscous according to the package instructions To assemble - Mound the couscous on a platter. Top with the roasted vegetable. Add the chunks of cucumbers, avocado slices and sundried tomatoes. Dress the salad a half hour before serving. Garnish with some chopped mint and poppy seeds. CHEF’S TIP Place avocado in boiling water for 1 minute to blanch it. It will not turn black when you cut it. SERVES 6-8

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