Charred Capsicum, Zucchini & Pearl Couscous Salad

Vegan

Serves 6 people

15 min prep

40 min cook

We've brought back one of our old favourite recipes, with some new flair. With deliciously sweet charred capsicum, zucchini and eggplant, this salad is sure to please as a side dish or an easy main.

By Olivia Moore, That Green Olive

Lunch,

Salads & Vege

Ingredients

1 Large red onion, sliced into chunky wedges
1 Red capsicum, cored and sliced into 4cm strips
6 tbsp divided Olive oil
2 Zucchini, sliced 1mm thick
1/2 Eggplant, sliced 2cm thick
250 g Pearl couscous
125 g Cherry tomatoes, halved
1 Lemon
2 Tbsp Mint, finely chopped
2 Tbsp Parsley, finely chopped
1/2 tsp Dried oregano
1/2 cup Anathoth Farm Tomato Relish

Method

Preheat your oven to 220°C grill. Set your oven rack to the highest placement.
Toss capsicum and onion with 2 tbsp oil and a generous season of salt and pepper. Place in the oven and, after 10 minutes of roasting, add zucchini, eggplant and tomatoes. Drizzle with remaining 2 tbsp oil and place back in the oven for another 15 minutes.
Meanwhile, slice the zest off the lemon with a sharp knife, trying to only get the yellow zest but no white pith. When vegetables have roasted for 10 minutes, flip the zucchini and eggplant, and scatter over the lemon zest. Roast for an additional 15 minutes, until vegetables are nicely charred and soft. Remove if they get too black.
Meanwhile, cook the couscous according to packet ingredients.
Make the dressing by adding 2 tablespoons of olive oil to the half cup of Anathoth Farm Tomato Relish.
In a large bowl, mix the couscous, onion, capsicum, zucchini, eggplant, dressing, and herbs. You may add the roasted lemon zest if you wish; otherwise discard (the flavours will have infused during roasting). Scatter over the tomatoes and garnish with herbs.