Recipe for couscous salad with pesto, nuts and grilled vegetables

Make extra of this couscous salad with pesto, so you have lunch the next day.

Ingredients

For 4 people

• 400 g couscous
• 2 orange peppers
• 1 zucchini
• 1 eggplant
• 100 g mixed unsalted nuts
• 45 g basil
• 40 ml extra virgin olive oil
• 15 g Parmesan cheese
• 2 tbsp pine nuts
• 3 tbsp white wine vinegar
• 1 lemon, juice and zest
• sunflower oil
• salt and pepper

Preparation method

For the pesto dressing, place the basil, olive oil, Parmesan cheese, pine nuts, white wine vinegar and lemon juice and grate in a food processor and grind until fine. Is the dressing too thick? Add 1-2 tablespoons of olive oil. Taste and season with salt and pepper.

Preheat the oven to 200 degrees. Cut the ends of the zucchini and cut the zucchini and aubergine into 1 cm thick slices. Halve the peppers and remove the seeds. Cut one of the peppers into wedges. Put the aubergine, courgette and bell pepper cut into wedges in a bowl with a dash of sunflower oil and toss everything together. Divide the zucchini, aubergine and orange bell pepper on a baking tray lined with baking paper. Season with salt and pepper and roast the vegetables in the preheated oven for 20 minutes.

Cut the remaining bell pepper into small 1 cm pieces and coarsely chop the nuts. Prepare the couscous according to the instructions on the package.

Mix the couscous, pesto dressing, nuts and the fresh bell pepper cubes well. Divide between plates and garnish with the grilled vegetables.

Recipe and image:Orange Paprika Association