Couscous and Roasted Vegetable Salad

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    Brush all vegetables with extra virgin olive oil, and grill each lot separately until cooked, remember to turn onto the other side.
    Place bell peppers 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 chopped herbs and mix.
    Add the liquid into the couscous and vegetables mixture, combine well.
    Serve chilled, with avocado as a salad, or as a filling in a roll, wrap, or bread.


    1/2 red bell pepper, cut in half
    1/2 green bell pepper, cut in half
    1/2 eggplant, salted and sliced
    1/2 sweet potato, sliced
    6 mushroom, sliced
    1/4 pumpkin, sliced
    2 zucchini, sliced
    2 cup couscous
    1/4 cup lemon juice/rind
    1 3/4 cup water
    1 tablespoon non-dairy margarine
    1 garlic clove, crushed
    2 tablespoon vinegar
    2 tablespoon olive oil
    handful chopped parsley, basil, and dill
    cracked black pepper
    extra virgin olive oil

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      Couscous and Roasted Vegetable Salad

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