You can serve this salad as a side dish or main course. We included sausage in ours for a hearty meal, but the vegetarian option would be just as good. One final note: if you haven't eaten much eggplant, we suggest that you try it. But we've found that most people either love it or hate it. If you're one of the latter, substitute yellow squash for the eggplant.
Couscous Salad with Roasted Vegetables
Recipe very loosely adapted from Bon Apetite August 1997
Pictures by Caroline
1 lb ground sausage (optional)
1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
1 large onion, cut quartered
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon herbes de Provence
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons fresh lemon juice
3 tablespoons thinly sliced fresh basil
1 box (usually 10 oz) couscous*
- Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs, salt and pepper over.
- Roast until tender, turning occasionally, about 20 minutes. Let cool until comfortable to touch. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
- Prepare couscous according to directions on package. Fluff with a fork.
- Gently mix roasted garlic and vegetables, 1/4 cup oil (pour oil in a tablespoon at a time), lemon juice, basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate). Serve warm or at room temperature.
*For a gluten free option, use quinoa instead of couscous.