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🥗 Vegan Couscous Salad with Grilled Vegetables

383 kcal · 30 min · 4 servings

Vegan Couscous Salad with Grilled Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 300 milliliters of water to a boil in a pot or kettle.
  2. 2. Pour the boiling water over the couscous in a bowl.
  3. 3. Lightly salt the water.
  4. 4. Cover the bowl with plastic wrap or a plate.
  5. 5. Let the couscous rest for about 10 minutes.
  6. 6. Wash the eggplant and cut off the ends.
  7. 7. Slice the eggplant.
  8. 8. Lightly salt the eggplant slices.
  9. 9. Wash the bell pepper and halve it.
  10. 10. Remove the stem and seeds from the bell pepper.
  11. 11. Cut the bell pepper into large pieces.
  12. 12. Wash the tomatoes.
  13. 13. Halve the shallots and peel them.
  14. 14. Quarter the shallots.
  15. 15. Peel the garlic.
  16. 16. Finely chop the garlic.
  17. 17. Mix the garlic in a bowl with one tablespoon of beet syrup.
  18. 18. Add three tablespoons of olive oil.
  19. 19. Season the marinade with salt, pepper, and oregano.
  20. 20. Add the prepared vegetables to the bowl.
  21. 21. Marinate the vegetables in the marinade.
  22. 22. Wash the herbs and shake them dry.
  23. 23. Remove the coarse stems from the herbs.
  24. 24. Roughly chop the parsley and mint.
  25. 25. Halve the lime.
  26. 26. Squeeze the juice from the lime.
  27. 27. Add the couscous to the bowl.
  28. 28. Mix the couscous with the chopped herbs.
  29. 29. Add one tablespoon of lime juice.
  30. 30. Add two tablespoons of olive oil.
  31. 31. Season the salad with salt, pepper, and cinnamon.
  32. 32. Preheat the grill.
  33. 33. Place the vegetables on the grill.
  34. 34. Grill the vegetables for about 5 to 8 minutes until golden brown.
  35. 35. Add the grilled vegetables to the bowl.
  36. 36. Gently mix the vegetables with the couscous.
  37. 37. Serve the salad with soy yogurt.

Nutrition per serving