A fresh and flavorful salad perfect for a light lunch or to take to the office. Couscous pairs perfectly with fresh and colorful ingredients.
Cook the rice. Clean the vegetables, trim the zucchini, carrots, and eggplants, clean the onion and garlic cloves. Cut the eggplants and carrots into cubes and the zucchini into rounds.
Line a large baking tray with parchment paper, arrange all the chopped vegetables along 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 (if desired), extra virgin olive oil, and salt.
Gently mix all the ingredients until well combined.
Let it rest in the refrigerator for at least 30 minutes before serving.
Serve the couscous salad cold and garnish with fresh mint leaves.
Wine
Italy
| Energy (kcal) | 26.45 |
| Carbohydrates (g) | 3.92 |
| of which Sugars (g) | 3.39 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.41 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.02 |
