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Mediterranean salad with roasted vegetables

Serve as a side dish or add cooked chicken to make this salad a meal
Recipe and photo provided by CanolaInfo.org
Mediterranean salad with roasted vegetables and whole wheat couscous in a square bowl.
12 servings / 50 min

Prep 15 min / Cook 35 min

Ingredients
  • 1 small eggplant, cut into wedges
  • 1 medium zucchini, cut into large chunks
  • 1 red pepper, cut into large chunks
  • 2-3 garlic cloves, unpeeled
  • 1 small red onion, peeled and cut into quarters
  • 2 tbsp (25 mL) canola oil
  • 2 tbsp (25 mL) balsamic vinegar
  • 1 1/4 (300 mL) cups water
  • 1 cup (250 mL) uncooked whole wheat couscous
  • 1/3 cup (75 mL) light feta cheese, broken into bite size pieces
  • 6 pitted Kalamata olives or other black olives, pitted and coarsely chopped
  • 1/4 cup (50 mL) lightly toasted slivered almonds
  • 2 tbsp (25 mL) chopped fresh parsley
  • 2 tbsp (25 mL) canola oil
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh oregano
  • 1 tsp (5 mL) cumin
  • 1 sprig fresh oregano, to garnish, if desired
Directions
  1. Preheat oven to 400 °F (200 °C). Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Alternatively, you can choose to grill vegetables on barbecue). Let cool. Remove peels from garlic and dice. Cut all vegetables into bite size pieces.
  2. Bring 1 1/4 cups (300 mL) water to a boil. Pour into large serving bowl. Stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous. Garnish salad with a sprig of fresh oregano.
Nutritional info per serving (1 of 12)
  • Calories 140
  • Protein 4 g
  • Total fat 7 g
    Saturated fat 1 g
    Cholesterol 0 mg
  • Carbohydrates 17 g
    Fibre 4 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 85 mg
  • Potassium 186 mg