Name: Mediterranean Cous Cous Salad
Ingredients: 1 Â½ cups cous cous; 1 red pepper, cut into squares; 1 yellow pepper, cut into squares; 1 brinjal, chopped; 1 red onion, cut into 8 pieces; 3-4 sprigs of Thyme; 2 cloves garlic, crushed; 10 cherry tomatoes, sliced in half; 2 tablespoons olive oil; Black Pepper and Salt; 1 cup coriander; 6-7 pecan nuts; 2 tablespoons olive oil; Pinch of salt; Juice of half a lime (or you could use lime juice Â½ teaspoon or even lemon juice)

Ingredients

Scale

1 Â½ cups cous cous
1 red pepper, cut into squares
1 yellow pepper, cut into squares
1 brinjal, chopped
1 red onion, cut into 8 pieces
3–4 sprigs of Thyme
2 cloves garlic, crushed
10 cherry tomatoes, sliced in half
2 tablespoons olive oil
Black Pepper and Salt

Ingredients for Coriander Pesto:

1 cup coriander
6–7 pecan nuts
2 tablespoons olive oil
Pinch of salt
Juice of half a lime (or you could use lime juice Â½ teaspoon or even lemon juice)

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Instructions

Place the cous cous in a large bowl and then pour just enough boiling water over the cous cous to cover it completely. Now allow it to stand and absorb the water.
Place all the vegetables, thyme and garlic on a baking tray. Drizzle with olive oil and grind a little salt and pepper over the vegetables.
bake at 180 for 30-35 minutes.
In the meantime, make the pesto by combing all the ingredients in a bowl and mix with a stick blender or a mortar and pestle until a fine paste forms.
Now mix the pesto into the cous cous â€“ using your hands here is probably the easiest. Lastly, mix in the vegetables! And voila a tasty roasted vegetables cous cous salad.