Couscous Salad with Roasted Vegetables and Herbs

20 minutes

Makes2servings

Couscous Salad with Roasted Vegetables and Herbs Recipe
Club Noor

by Marta Yanci

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Ingredients

100 gm cuscus

100 gm water

1 red bell pepper, (cut into cubes)

1 zucchini, (cut into cubes)

1 onion, (cut into cubes)

1 carrot, (cut into cubes)

2 tbsp  parsley, (freshly chopped)

2 tbsp  coriander, (freshly chopped)

1 lemon

1 tbsp balsamic vinegar

Salt and pepper

Noor Oil

Preparation

Introduction:

Couscous is commonly enjoyed in Morocco. The traditional couscous is cooked with special equipment and requires several steps. Nowadays easy to cook couscous is readily available for a fast and wholesome meal!

This vegetarian dish is ideal for the lunchbox too!

Steps Invovled:

Heat some water in a pan with some salt and bring it to a boil. Remove from the heat, add the couscous, give it a stir and let it rest.

Preheat the oven at 180°C and place all the vegetables in a baking tray. Season, add the balsamic vinegar and Noor Oil and bake for 10-15 minutes (until al dente).

When the vegetables are ready, mix them in a bowl with the couscous and the fresh herbs. Add the lemon juice and extra Noor Oil. Enjoy!

Suggestion:

Serve the salad warm with bread.

 

 

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