she is caught in Groundhog Day as it seems as if every day we're
celebrating a chag.
The end is in sight but we still have a week of sukkah entertaining
ahead and I'll bet that your energy levels are rapidly declining.
Its at times like this that I suggest that busy cooks turn to minimum
effort/maximum results recipes like this feed-an-army Roasted
Vegetable & Couscous Salad. It's packed full of flavour, can easily be
made ahead of time and, perhaps best of all, is ideally suited to
catering for a crowd.
BRING ON THE TROOPS ROASTED VEG & COUSCOUS SALAD
450 gram baby tomatoes
4 zucchini, sliced
1 small eggplant, cubed
1 red pepper, cut into squares
1 yellow pepper, cut into squares
1 medium onion, cut into squares
1 can baby corn spears (optional)
2 cloves crushed garlic
3 tablespoons olive oil
handful of fresh basil leaves
salt and pepper
2 cups couscous
3 cups water
2 teaspoons salt
2 heaped tablespoons pesto
1: Arrange vegetables on a baking tray, sprinkle with crushed garlic
and torn basil leaves, drizzle over olive oil and season with salt and
2:Roast 30 to 40 minutes on the highest shelf of the oven at 180 C.
3: Bring water to the boil in a pot with salt and pesto then remove
from heat and stir in couscous.
4: Leave covered till water is absorbed and pour into salad bowl.
Arrange roasted vegetables on top and, if desired, add diced feta
COOK'S NOTES: Store-bought pesto doesn't compare to the real thing -
which takes a matter of minutes to make - but I will understand if
time-pressed cooks take this route. One benefit to the store-bought
pesto is that it is usually dairy-free which is obviously a benefit in
terms of serving this with meat.