Mediterranean Couscous Salad

Salad Couscous

Nom nom!

This Mediterranean Couscous Salad with roasted veggies is delicious!

A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.

Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face ;)

(You can make this dish gluten-free by swapping out the couscous for quinoa.)

Mediterranean Couscous Salad

Mediterranean Couscous Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Couscous (1 ½ cup)
  2. 2 Garlic Gloves
  3. Olive Oil
  4. 1 Eggplant
  5. 1 Zucchini
  6. 1 Yellow Bell Pepper
  7. Mushrooms (10)
  8. Kecap Manis (3-4tbsp)
  9. Cherry Tomatoes (10)
  10. Olives (green olives and/or black olives such as Kalamata)
  11. Feta Cheese
  12. Baby Spinach Leaves (handful)
  13. 1 Lemon
  14. Salt and Pepper
Instructions
  1. Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
  2. Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
  3. Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
  4. Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
  5. Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
  6. Enjoy!
Notes
  1. Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
  2. Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
feistyveggies.com http://feistyveggies.com/

Roasted Eggplant with Saffran Yogurt and Pomegranate

EggplantSaffranYoghurtPomegranateDoesn’t this look pretty?! Some dishes aim to provide a full senses experience. They don’t just please your pallet by offering great taste and flavors. They start to seduce you, the first time you lay your eyes on them. Pretty on a plate!

I love finding elegant veggie recipes that stand out of the ordinary. This recipe is inspired on Ottolenghi’s eggplant with buttermilk sauce. Instead of the buttermilk sauce, this dish comes with a refined saffron yogurt sauce. It will serve 4 people a starter or side dish. Great to impress your friends with some feisty veggies Middle Eastern style ;)

Roasted Eggplant with Saffran Yogurt and Pomegranate
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 Eggplants (Aubergines)
  2. Greek Yogurt (2/3cup/ 5.3oz/ 150g)
  3. 1 Lemon (juice and zest)
  4. 1 Garlic Clove
  5. A small pinch of Saffron Strands
  6. Olive Oil
  7. Sea Salt and Black Pepper
  8. A large handful of Pomegranate Seeds
Instructions
  1. Start by making the saffron yogurt sauce. Place the saffron strands into a bowl, pour over 3 tablespoons of hot water and let infuse for 5 minutes. Add the yogurt, finely crushed garlic clove, 2 tablespoons of lemon juice, 3 tablespoons of olive oil and some salt. Whisk well to get a smooth, golden sauce.
  2. Cut the eggplants lengthwise into 1 cm slices. Brush both sides with olive oil, sprinkle with salt and pepper. Grill both sides on a very hot griddle pan until soft and golden brown.
  3. To serve, arrange the eggplant slices on a plate, drizzle with saffron yogurt, sprinkle pomegranate seeds on top and garnish with some lemon/lime zest.
  4. Enjoy!
Notes
  1. This dish can be made up to 3 days in advance (stored in the refrigerator and served at room temperature).
feistyveggies.com http://feistyveggies.com/