Antipasto Couscous Salad
Receita de: Saladas
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OBRIGADO
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To make the antipasto, place the vegetables on 2 baking trays lined with baking paper. Drizzle over the oil and bake for 25 minutes or until soft and golden.
Place all the vinaigrette ingredients in a jar. Cover with a lid and shake until well combined.
Place the couscous in a large bowl and top with most of the antipasti. Pour over the vinaigrette, season with the salt, then gently toss to combine.
Scatter with the coriander and serve warm or at room temperature with the remaining antipasto.
INGREDIENTES
1 eggplant, cut into small cubes
1 fennel bulb, sliced
2 orange sweet potatoes, peeled, cut into small cubes
1 small cauliflower, cut into small florets
60 ml (1/4 cup) olive oil
300 g (1½ cups) wholewheat couscous, cooked to packet instructions
sea salt, to taste
handful of coriander (cilantro) or parsley leaves, to serve
Vinaigrette
2 tbsp tahini paste
1 tsp honey
2 tbsp lemon juice
60 ml (¼ cup) olive oil
salt and pepper, to taste
Adicionado por: Natália Martins
Consultada: 1607 X