Israeli couscous salad with roasted vegetables and a homemade dressing. This Pearl Couscous is packed with incredible flavor, and it is quite easy to make.
Israeli couscous salad with roasted vegetables and a homemade dressing. This Pearl Couscous is packed with incredible flavor, and it is quite easy to make.
You can enjoy it as a side or by itself.
Here's How to make it:
RECIPE:
INSTRUCTIONS:
first you will want to cook your pearl couscous and set that aside. (cook as instructed on package )
Cut your eggplant, onions, bell pepper into bite size pieces, than add in your spices, olive oil and mix everything in together. Transfer into baking sheet and bake in the oven at 425 degrees for about 20-25 minutes or until they're nicely roasted. Once ready, set aside to cool.
In a mixing bowl or measuring cup add in 1/2 cup, 1/2 tbsp white wine vinegar, lemon juice, salt, pepper, oregano, garlic and mix and set aside.
Now, once everything is ready, in a large mixing bowl transfer your couscous, roasted veggies and add in your dressing, freshly chopped parsley and mix everything in together until it is well combined. Let sit in fridge for a few hour or overnight for more flavor, remove from fridge and set outside to set to room temperature before eating. (optional)
Enjoy, as a side or by itself
RECIPE:
This recipe serves about 3-4 people
INGREDIENTS
1 1/2 cup pearl couscous (cook as instructed on package)
1 red onion
1 bell pepper
1 medium size eggplant
1/4-1/2 cup of freshly chopped parsley
for the vegetables:
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp salt or to taste
1 tsp garlic powder
1 tsp ground chili powder
2-3 tbsp olive oil
For the Dressing
1/4 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/2 tbsp white wine vinegar
1/4 cup olive oil
2-3 tbsp fresh lemon juice
2 cloves garlic (minced or finely chopped)