Couscous-salad with roasted vegetables

Couscous Salad with roasted vegetables and pitta bread

You need:

  • 80g couscous
  • 50g Feta
  • 100ml water
  • 1 small courgette
  • 2 baby aubergines
  • 1 shallot
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 2 tablespoons of balsamic vinegar
  • some olives
  • olive oil
  • rosemary
  • thyme
  • salt
  • pepper

Mix the couscous in a bowl with some salt and herbs, then add the water and let the couscous soak. Add a little more water if needed. In the meantime, cut the courgette and the aubergines in slices and the shallot it cubes. Heat some olive oil in a pan, and roast the courgette with some salt and herbs for a few minutes before adding the aubergines and the shallot. Stir the vegetables well, and fry them until they get a little brown. Now chop the Feta and tomato in cubes and cut big olives in half. Deglaze the roasted vegetables with the lemon juice and the balsamic vinegar and take the pan from the hot plate. Let it cool down for a few minutes, then mix the vegetables little by little with the couscous. Finally add the Feta, tomato and olives. Season to taste with sat and pepper.If the salad is to “dry”, add a little more olive oil. Serve with fresh bread.

Note: This recipe serves two persons, but you can also keep it in the fridge over night and enjoy the rest for lunch at uni!

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