roasted couscous salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and calories, while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Add 1 cup of pearl couscous to a medium saucepan.

Add 1 cup of water and a pinch of salt to the saucepan with couscous.

Add 1/2 cup of frozen peas to the saucepan and let them cook with the couscous.

Dice the vegetables: eggplant, zucchini, red bell pepper, red onion, and pumpkin, using 1 cup of each vegetable.

Sprinkle salt on the diced eggplant to help draw out moisture.

In a roasting pan, add extra virgin olive oil, diced red onion, diced red bell pepper, and diced pumpkin, and toss to coat with the oil.

Add the diced eggplant, 1 cup of Kalamata olives, and 3 cloves of garlic (with skin on) to the roasting pan.

Season with a pinch of cracked black pepper and some salt, then add the diced zucchini and mix everything together.

If the mixture seems dry, add a little more olive oil and mix again.

Add 1 cup of diced Roma tomatoes to the roasting pan and cook for a bit longer.

Transfer the roasting pan to the oven preheated to 180°C (356°F) and roast for about 10 minutes, until the pumpkin is soft.

Drain the couscous and peas in a colander.

Fold the drained couscous and peas into the roasted vegetables in a big bowl.

Remove the cloves of garlic from the vegetables; keep them whole for a subtle garlic flavor.

Mix everything together, ensuring the tomatoes hold their shape and the colors are vibrant.

Add a little chopped flat leaf parsley and mix through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens