Don’t you love friends who make good food and then bring it to your house, thus introducing you to good eats and new recipes? I do. I first sampled this dish when Mrs. Jenks brought it to a ladies potluck dinner. It was super yummy and fresh with lemon and mint lingering amongst perfectly roasted vegetables.
This past weekend I made grilled lamb chops and thought it would be the perfect accompaniment and Mrs. Jenks graciously shared the recipe (via text photo – got to love technology).
Roasted Vegetable Couscous Salad
1 ½ mixed bell peppers, chopped into bite size pieces
1 large red onion, chopped into bite size pieces
1 large zucchini, chopped into bite size pieces
1 small eggplant, chopped into bite size pieces
12 cherry tomatoes (I omitted – yuck tomatoes)
1/3 cup olive oil
2 cups chicken stock
Salt and pepper
Juice and zest of one lemon
4 tsp chopped fresh mint
4 tsp Basil Pesto
Preheat oven to 375. Arrange chopped vegetables on a baking tray scatter the cherry tomatoes on top (like I said, I omitted the tomatoes) and drizzle with some of the olive oil. I also seasoned with a little salt and pepper. Roast for 15 minutes and then allow to cool.
Place the couscous in a heatproof bowl. Bring the stock to boil in a saucepan and pour over the couscous. Cover the bowl and set aside to rest for 10 minutes.
Use a fork to shake the couscous then add the vegetables. Season with salt and pepper, then mix in the lemon zest and juice, mint and remaining olive oil. Add the pesto and mix to bind all together.
Taste and adjust the seasoning accordingly, then either serve immediately or chill in the fridge until ready to serve.
Since it is a great recipe hot or cold it makes for awesome leftovers. We had what was left from the lamb chop dinner last night with salmon. Good times two.