Couscous Salad with Roasted Vegetables
Couscous is a traditional ingredient of North African origin, especially popular in Maghrebi cuisine, which includes countries such as Morocco, Algeria, and Tunisia. This recipe has transcended borders and has been adapted in different Latin American countries, where it is commonly known as couscous, preserving its essence but being combined with local ingredients. In Mexico, for example, it is appreciated for its versatility and quick preparation, while in countries like Argentina and Colombia, it is incorporated into various salads and side dishes. Couscous salad with roasted vegetables is a fresh and nutritious option that reflects the fusion of culinary cultures and allows you to enjoy balanced flavors and pleasant textures.
How to Make Couscous Salad with Roasted Vegetables
Ingredients:
Eggplant, green bell peppers, tomatoes, couscous, boiling water, fresh parsley, fresh dill, scallions, celery, olive oil, lemon juice, turmeric, cumin, salt, and pepper.
Steps:
Preheat the oven to 375 degrees.
Place the eggplant on a baking tray lined with aluminum foil.
Bake for 35-45 minutes, or until it has "collapsed".
Meanwhile, roast the bell pepper and tomatoes under the broiler, turning them so the skin on all sides blisters considerably.
Place these in a paper bag to cool.
Place the couscous in an oven-safe dish.
Pour the boiling water over it and cover.
After 15 minutes, fluff with a fork.
When all the vegetables have cooled to room temperature, remove their skins and cut them into bite-sized pieces.
Combine the couscous, vegetables, and all remaining ingredients in a serving bowl and mix well.
This salad is best served at room temperature.
Yields 6 servings.
