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Super Food Recipe

Yield: Serves 5-6

Print Options: 3x5 | 4x6 | Entire page

Salad

Ingredients:

1	small eggplant, cut into wedges	1
1	medium zucchini, cut into large chunks	1
1	red pepper, cut into large chunks	1
2-3	garlic cloves, unpeeled	2-3
1	small red onion, peeled and cut into quarters	1
3 Tbsp	canola oil	45 mL
2 Tbsp	balsamic vinegar	30 mL
1 1/4 cup	water	300 mL
1 cup	uncooked whole wheat couscous	250 mL
1/2 cup	feta cheese, broken into bite size pieces	125 mL
1/3 cup	pitted Kalamata olives or other black olives, pitted and coarsely chopped	75 mL
1/2 cup	lightly toasted slivered almonds	125 mL
2 Tbsp	chopped fresh parsley	30 mL
1/4 cup	canola oil	50 mL
1 Tbsp	lemon juice	15 mL
1 Tbsp	chopped fresh oregano	15 mL
1/2 tsp	salt	2 mL
1 tsp	cumin	5 mL
1	sprig fresh oregano, to garnish, if desired	1

Directions:

Preheat oven to 400°F. Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Alternatively, you can choose to grill vegetables on barbecue). Let cool. Remove peels from garlic and dice. Cut all vegetables into bite size pieces.

Bring 1¼ cups water to a boil. Pour into large serving bowl. Stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous.

Garnish salad with an additional sprig of fresh oregano.