Cook the rice. Clean the vegetables, trim the zucchinis, carrots, and eggplants, peel the onion and clean the garlic cloves. Cut the eggplants and carrots into cubes and the zucchinis into slices.
Line a large baking tray with parchment paper, arrange all the chopped vegetables together with the peas and bake at 200 °C for about 20/30 minutes.
Wash and finely chop the fresh parsley.
In a large bowl, combine the boiled and cooled rice with all the ingredients.
Add lemon juice (for those who like it), extra virgin olive oil, and salt.
Gently mix all the ingredients until well combined.
Let rest in the refrigerator for at least 30 minutes before serving.
Serve the couscous salad cold and garnish with fresh mint leaves.
Italia
| Energy (kcal) | 58.8 |
| Carbohydrates (g) | 4.74 |
| of which Sugars (g) | 4.36 |
| Fat (g) | 3.35 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 1.51 |
| Fiber (g) | 2.53 |
| Sale (g) | 0.02 |
