Roasted Vegetable Couscous Salad with Spring Mix
Dish Type ---> Vegetable
Diet ---> Vegetarian
Difficulty ---> Medium
Couscous has a rich nutty flavor that pairs well with roasted vegetables. When you pair these two with crisp organic spring mix, you have a perfectly balanced dish. I make this for parties and picnics and always like keeping some leftovers for lunch.
2 cups vegetable stock
10 ounces couscous
5 cups olive oil, divided
4 cups organic spring mix, loosely packed
2 cups zucchini, sliced
1 cup eggplant, cubed
15 spears asparagus, cut into 1” pieces
1 medium onion, chopped
1 red bell pepper
3 tablespoons basil, fresh, chopped
1/2 ounce Parmesan cheese, grated
teaspoon black pepper
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1. In a medium saucepan bring vegetable stock and 2 tbsp. olive oil to a boil.
2. Remove from heat and add couscous.
3. Cover and let sit for 5 minutes, fluff with a fork.
4. Place the whole red bell pepper on top of stove burner turned on high. Allow all sides of skin to char black. Turn off flame and remove from burner with tongs. Place in plastic bag. Twist to close and allow to steam 5 minutes. Rinse off blackened skin under running water. Remove seeds and stem and chop pepper. See Direction Image 1
5. Place zucchini, eggplant, onion and asparagus on a rimmed baking sheet.
6. Toss with 3 tbsp. olive oil, salt and pepper.
7. Broil on high until cooked, but still crisp, allowing some edges to become dark.
8. Toss pepper, roasted vegetables with couscous in a bowl.
9. For dressing, combine balsamic vinegar and Dijon together in a bowl or food processor. Slowly drizzle in 1/2 cup of olive oil, blending or whisking to incorporate. Salt and pepper to taste.
10. Mix dressing, Parmesan and basil into couscous mixture.
11. Sprinkle spring mix over a platter and mound couscous into center. Top with shredded Parmesan.
Couscous can be served warm or at room temperature.
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