Roast vegetable couscous salad

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 9
Servings 4
Time 20


  • 250
    wholewheat couscous
  • 50
    olive oil
  • 1
    large aubergine, cubed
  • 1
    red pepper, seeded and quartered
  • 1
    yellow pepper, seeded and quartered
  • 1
    lemon, juice and rind
  • 3
    cloves garlic, crushed
  • 30
    coriander, chopped
  • 50
    flaked almonds, toasted


Prepare the couscous according to the pack instructions.
Drizzle the olive oil over the vegetables and roast in a preheated 200 °C oven for 15 to 20 minutes.
Place the peppers in a bag to sweat, then peel and slice.
Combine all the ingredients and serve hot or cold.
This dish is a delicious accompaniment to baked fish served with lemon wedges.

Read more on: starch  |  roast

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