Wednesday, June 6, 2012

Roasted Veggie Couscous Salad

Hi everyone!

We have a graduation party this weekend for a friend of the family and offered to bring a salad. There are bound to be plenty of salads there, though, and we clearly want ours to be the best! It was important to me that we don't bring a salad that everyone else will bring. We wanted something colorful, unique, and above all! After all, we don't call ourselves two rich gals!  So, we decided to bring the fabulous Roasted Veggie Couscous Salad, and my mouth is watering just thinking about it.

Here is what you'll need:

2 cups of couscous
1 zucchini
1 eggplant
1 yellow pepper
1 large tomato
1 cup of frozen peas
3 tablespoons of olive oil
2 tablespoons of thyme
1 tablespoon of garlic powder
1/2 tablespoon of salt
1/2 tablespoon of pepper

Cut your zucchini, pepper and eggplant into small chucks. Put them into a large bowl, drizzle with the olive oil, and cover them with the garlic power, salt, pepper, and thyme. Spread them out on a cookie sheet and roast in the oven at 425 degrees for about 15 minutes.

While the veggies are roasting, get your couscous going. Put the couscous in a pot and cook according to the directions on the package.  I like to add in a sprinkle of thyme at this point too, to help add flavor to the couscous. About 5 minutes before the couscous is done, throw in the frozen peas and cook them together.

Once the couscous and peas are done, stir in the tomato and the roasted veggies. This salad is awesome both warm and cold. We usually have it with dinner while it is warm and then eat it cold the rest of the week, it makes a lot!

We're looking forward to experimenting with different summer veggies, let us know what you use and how it turns out! 

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