Middle Eastern Roasted Salad
Shannon
Add some citrus such as lemon juice to your water when boiling your grains to give them a fresher taste.
People: 1
35 min

Ingredients

20 grams
Almonds
0.5
Bell Pepper
30 grams
Couscous
2 Clove
Garlic
1 tbsp
Lime
60 grams
Mushrooms
1 tbsp
Olive Oil
0.5 tbsp
Paprika
0.5
Red Onion
1 tsp
Rosemary
0.5
Zucchini

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Prep

  1. Peel and cut your red onion. All ingredients should have a similar size and shape.
  2. Wash and cut your bell pepper, mushrooms and zucchini so that they all have a similar size and shape.
  3. Finely chop your garlic.
  4. Cut and squeeze your lime so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil couscous according to instructions on package.
  2. Spread the Garlic, Mushrooms, Red Onion and Zucchini, paprika and rosemary evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Finally, add Bell Pepper and roast for another 25 minutes.
  3. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix bell pepper, couscous, garlic, mushrooms, red onion and zucchini together in a bowl.
  2. Mix lime and olive oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds on top.