I am a huge fan of roasted veggies. And I love adding them to couscous, rice, or quinoa to create a salad or side for guests that are vegetarians. It’s also a great carby alternative to serve with meat, fish, or chicken.
The char on the vegetable adds a smoky taste to the couscous and the hearty kale gives the dish a fresh, vibrant chewy note.
It’s jam-packed with flavor and it’s so delicious you won’t even realize how healthy it is. And I love that I can make this salad ahead of time. Easy peasy entertaining.
Clean eating doesn’t have to be boring. Enjoy
xxx Chef MM
Israeli Couscous & Roasted Veggies
FOR THE VEGGIES
- 2 Japanese eggplants
- 2 zucchinis
- 2 yellow squash
- 1 red onion cut into big chunks
- 1 pack cherry tomatoes
- 1 cup of Kalamata Greek olives
- 2 TBS of Italian seasoning
- Olive oil
- Balsamic vinegar
- Coarse Salt & black pepper
FOR THE SALAD
- 3 cups of Israeli couscous (cooked to package instructions)
- 1 bunch of kale- finely shredded
- Good quality Italian Olive Oil
Preheat the oven to 400F / 200 C
Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them stewing).
Season the vegetable with Italian seasoning, coarse salt, and black pepper. Drizzle with balsamic vinegar and olive oil. Toss the veggies to evenly coat.
Roast for about 45mins- 1-hour turning halfway until veggies are nicely browned and caramelized. Set the veggies aside to cool.
Cook the Israeli couscous to package instructions (Add 3 cups of couscous to 3 ¾ cups of boiling water). Simmer for 8 minutes stirring occasionally. Set aside to cool.
Chop the kale into small pieces and add to the couscous. Top with the roasted veggies and drizzle with good quality olive oil before serving.