Ingredients:
1 medium eggplants
1 large green bell peppers or 1 large red bell peppers
2 medium tomatoes ( firm, ripe)
1 cup couscous
2 cups boiling water
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, minced
2 bunches scallions, chopped
1 stalk medium celery, minced
1/4 cup olive oil
1/2 lemons, juice of
1 teaspoon turmeric
1/2 teaspoon cumin
salt and pepper, freshly ground
Directions:
Preheat the oven to 375 degrees.
Place the eggplant on a baking sheet lined with aluminum foil.
Bake for 35-45 minutes, or until it has “collapsed.” In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered.
Place these in a paper bag to cool.
Place the couscous in a n ovenproof bowl.
Pour the boiling water over it and cover.
After 15 minutes fluff with a fork.
When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
This salad is best served at room temperature. Serves 6.
———- Recipe via Meal-Master ™ v 8.02
Servings: 6
Time preparation: 0 min.
Time total: 0 min.