Ingredients (Serves 2)
1. Israeli couscous – 1 cup
2. Oil – 1 tbsp
Water – 1.5 cups
3. Extra virgin olive oil – 2 – 3 tsp
Red wine vinegar – 2 – 3 tsp
Salt and pepper – To taste
Feta cheese, crumbled – 3 tbsp
Parsley – 2 tsp, finely chopped
4. Garbanzo beans /white chickpeas, cooked – 1/4 cup
To roast vegetables
5. Onion – 1/4 cup, cubed
Red bell pepper – 1/2 cup, cubed
Eggplant – 1 small, cubed
Zucchini – 1 small, cubed
Asparagus – 5 – 6, cut into 1.5 inch pieces
Olive oil – 1 tbsp
Salt and pepper – To taste
Garlic powder – 1/4 tsp
Method
1. Cook the Israeli couscous according to package instructions.
2. Preheat oven at 425 F. Line a baking tray with aluminium foil.
3. Combine the vegetables with olive oil, salt, pepper and garlic powder. Arrange them on a lined baking tray and bake for 20 minutes until golden.
4. Combine the cooked Israeli couscous with roasted vegetables, extra virgin olive oil, red wine vinegar, salt, pepper, crumbled feta cheese, cooked chickpeas and chopped parsley. Set aside for 15 minutes for the flavors to mingle.Serve with grilled chicken/ fish etc. We had it with Cajun Blackened Salmon.
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