Chimichurri Couscous Salad
- serves 0
Prepared on or off the barbeque, this salad is a tasty, flavourfully bright and colourful dish.
Courtesy of Dan Clapson of Dan's Good Side
1 clove garlic
1 lemon (zest and juice)
1 Tbsp fresh parsley
1 Tbsp fresh oregano
1 Tbsp fresh rosemary
1 Tbsp fresh mint
1 Tbsp olive oil
salt and pepperSalad
1 small eggplant (1-inch sliced)
1 red pepper (halved, seeds removed)
1 red onion, halved
1 tomato (1-inch sliced)
1 bunch scallions
4 cup cooked couscous
½ cucumber (approx. 2 cups, 1/2-inch cubed)
½ cup kalamata olives (pitted, chopped)
1 Tbsp lemon juice
1 Tbsp white wine vinegar
salt and pepper
1. To whip up the chimichurri sauce, all you need to do is combine all ingredients in a food processor and puree until it forms a chunky paste – You can puree it until very fine, but I found when leaving it a bit more chunky, it mixed in with the couscous a bit easier. Season generously with salt and pepper and set aside for now.Salad
1. Is it barbecue weather yet? If yes, drizzle some olive oil on the first 5 salad ingredients and grill on a preheated barbecue until they’ve got some nice grill marks on them, about 1-2 minutes per side. If not, preheat your oven to 425 degrees F and roast the vegetables for 20 minutes, turning over once. Remove from grill/oven and let cool for a few minutes.
2. Give all of the vegetables a rough chop and place into a large mixing bowl. Add the remaining ingredients into the bowl, along with the chimichurri sauce and give the salad a good toss. Finally, give it one last season with salt and pepper, if needed and let chill in the refrigerator until you’re ready to serve.
3. Let the salad sit for at least 20 minutes or so, so the flavours have some time to intermingle. Enjoy!