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Chimichurri Couscous Salad

Chimichurri Couscous Salad

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

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ingredients

Chimichurri Sauce

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 pepper

Salad

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, ½-inch cubed)
½
cup kalamata olives (pitted, chopped)
1
Tbsp lemon juice
1
Tbsp white wine vinegar
salt and pepper
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directions

Step 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.

Step 2

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.

Step 3

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.

Step 4

Let the salad sit for at least 20 minutes or so, so the flavours have some time to intermingle. Enjoy!

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