Meatless Monday: Couscous and Roasted Vegetable Salad

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

Ingredients:

1⁄2 red capsicum (pepper), cut in half

1⁄2 green capsicum (pepper), cut in half

1⁄2 eggplant (aubergine), salted and sliced

1⁄2 sweet potato, sliced

6 field mushrooms, sliced

1⁄4 pumpkin, sliced

2 zucchinis (courgette), sliced

2 cups couscous

1⁄4 cup lemon juice / rind

1 3⁄4 cup water

1 tablespoon soy margarine

1 garlic clove, crushed

2 tablespoons vinegar

2 tablespoons olive oil

Handful of chopped parsley, basil and dill

Cracked black pepper

Extra virgin olive oil

Method:

Brush all vegetables with extra virgin olive oil and grill each lot separately until cooked, remember to turn onto the other side

Place capsicum in a plastic bag to help remove the skin, leave for 5-10 minutes and peel off skins

Let all vegetables cool, then dice the vegetables coarsely

In a saucepan, boil water and lemon juice

Remove from heat and stir in the couscous with a fork

Cover the saucepan and allow to stand for 5 minutes while the couscous swells

Place back on low heat and add soy margarine, stir for a few minutes with fork, separating the grains

Combine the couscous with the chopped vegetables

Mix together the oil, garlic, vinegar and pepper to season, add the chopped herbs and mix

Add the liquid into the couscous and vegetables mixture, combine well

Serves 4-6 people

Serve chilled, with avocado as a salad, or as a filling in a roll, wrap or bread

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