Couscous Salad with Vegetables
A vibrant couscous salad featuring roasted vegetables and fresh herbs, perfect for a light dinner or lunch. This dish combines the nutty flavor of whole‑grain couscous with tender eggplant, zucchini, cherry tomatoes, and aromatic cilantro, finished with a zesty lime dressing and warm spices. It’s quick to prepare and delivers a burst of color and taste that will delight any palate.
Ingredients
- 300 g whole‑grain instant couscous
- 300 g Eggplant
- 250 g zucchini
- 200 g Cherry tomatoes
- 2 stalks Cilantro
- 2 tbsp olive oil
- Salt
- Pepper
- 1 organic lime (juice)
- a pinch cardamom powder
- ½ tsp curry powder
- a pinch cumin powder
Instructions
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1.
Place the couscous in a bowl, pour 400 ml boiling water over it, and let it soak for about 10 minutes.
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2.
While the couscous soaks, wash and trim the vegetables. Dice the eggplant and zucchini into 1‑cm cubes and quarter the cherry tomatoes. Rinse the cilantro, pat dry, remove leaves from stems, and finely chop half of them.
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3.
Heat the oil in a skillet over medium heat. Sauté the eggplant and zucchini, stirring occasionally, until they begin to soften. Add the tomatoes and chopped cilantro, then season with salt and pepper.
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4.
Fluff the soaked couscous with a fork, mix in the sautéed vegetables, and squeeze the juice of half a lime into the bowl. Season the salad with 2 tbsp lime juice, cardamom, curry, cumin, salt, and pepper to taste.
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5.
Serve the couscous salad in individual bowls, garnished with the remaining cilantro leaves.
