Moroccan Couscous Salad by Foxy Folksy
For all the vegetable lovers out there, this Moroccan Couscous Salad is for you! A healthy dish loaded with roasted vegetables that will surely excite your taste buds with its range of contrasting flavors.
In this recipe, however, we use instant couscous which cooks in 5 minutes. We also opted for roasted vegetables to simplify the process. You can also use whatever vegetables that are in season and although the names indicate a particular number it can be lesser or more.
For the Couscous
For the Dressing
2 - 3 cloves garlic -grated
2 -3 tablespoons lemon juice
2 -3 tablespoons olive oil
salt
pepper
Vegetables for Roasting
1 small eggplant -cut into cubes
1 small zucchini -cut into cubes
1 medium red bell pepper - cut into medium dice
1 big red onion -chopped
1 medium carrot -cut into cubes
Toppings
2 tbsp mint - chopped finely
2 tbsp parsley or cilantro - chopped finely
CategoryOne Pot, Breakfast, Dinner, LunchCuisineMoroccan RecipesCooking MethodSalad, Main Course, Side Dish
Ingredients
For the Couscous
For the Dressing
2 - 3 cloves garlic -grated
2 -3 tablespoons lemon juice
2 -3 tablespoons olive oil
salt
pepper
Vegetables for Roasting
1 small eggplant -cut into cubes
1 small zucchini -cut into cubes
1 medium red bell pepper - cut into medium dice
1 big red onion -chopped
1 medium carrot -cut into cubes
Toppings
2 tbsp mint - chopped finely
2 tbsp parsley or cilantro - chopped finely
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