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1 eggplant OR zucchini, cut into large cubes
1 red pepper, seeded and cut into large cubes
1 yellow pepper, seeded and cut into large cubes
1 red onion cut into large cubes
1 clove garlic, minced
1/3 cup good olive oil
1 tsp. kosher salt
½ tsp. Black pepper
1 ½ cup cooked couscous
For Dressing:
1/3 cup fresh squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
½ tsp. black pepper
To Add in after Dressing:
4 green onions, chopped, white parts also
¼ cup pine nuts, toasted (microwave for 30 seconds on high, stir, then 30 seconds more)
½ cup good feta cheese, crumbled
15 fresh basil leaves, chopped
Directions
Preheat oven to 425 degrees.
Toss together the eggplant, peppers, onion and garlic with olive oil, salt and pepper. Place on a large baking sheet covered with foil and sprayed with nonstick cooking spray. Roast for 20 minutes, stir, and then another 20 minutes.
Meanwhile, cook couscous according to directions. Add the roasted vegetables to the couscous and stir.
For the dressing, combine all the ingredients and pour over vegetable and pasta mixture. Let cool at room temperature, and then add green onions, pine nuts, feta cheese and basil. Serve at room temperature of slightly warm.
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