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Couscous Salad with Roasted Vegetables
Author: Nicole
For the salad:
  • 500 g couscous
  • 2 medium zucchinis
  • 250 g (wild) mushrooms
  • 1 egg plant
  • 2 tbsp veg. oil
  • 2 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 shallots
  • 300 g cherry tomatoes
  • 400 g feta cheese
For the dressing:
  • 75 ml vinegar
  • 175 ml veg. oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • Sugar or sweetener to taste
  1. Preheat the oven to 200°C and line a baking sheet with parchment paper. You could also use a large oven dish. Prepare the couscous according to the instructions on the package. Instead of water, I use chicken broth for extra flavor, but that is optional. Set aside.

  2. Cut the zucchini, mushrooms and aubergine in roughly same-sized pieces. Toss these with vegetable oil, paprika, pepper and salt and spread on the prepared baking sheet. Roast in the middle of the oven for ca. 30-45 minutes.

  3. Take out of the oven and let cool.

  4. Cut the shallots into small pieces or strips. In a large bowl, mix the ingredients for the dressing and add the shallots. Cut the cherry tomatoes and add as well.

  5. Add couscous and the roasted vegetables and toss. Crumble the feta cheese and add to the salad.

  6. Then serve and enjoy.