Couscous salad with summer veggies

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Summer veggies and couscous salad.

We've spent a part of summer at my husbands parents' in Koroška, a part at my parnets' in Istria and now we're finally at our newly rented place, a cosy house in a beautiful village near the capital city, Ljubljana.

The draught in Istria is really bad, the soil is more like sand every day, the trees are sheding leaves and the grass is crumbling under your feet as you walk ... Washing cars, watering grass and gardens was forbiden by local authorities. We tried to save water in every possible way (for example: we watered the plants with water in which we washed the produce first etc.). I noticed I was kind of depressed, not only because of the threat of severe water reductions. I find absence of rain hard on the soul as well ... you know, like when there's no sun for ages, you become sort of depressed?


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Even before it was forbiden to water the gardens the vegetables from my parents' garden were very small. But so full of taste! We ate tomato salad every day and it never got old. My dad has this special recipe, where he throws rosemary, capers and crushed flax seed in tomato salad, and it's really delicious. When we wanted something more substantial, I made this couscous salad. It was summery and light and just enough filling for a nice lunch.

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Vegan couscous salad with summer veggies

zucchini (50 g per person)
eggplant (50 g per person)
bell peppers (50 g per person)
cherry tomatoes (75 g g per person)
small cucumbers (the ones you would use for pickles, they're so much tastier!) (75 g g per person)
couscous (50 g per person)
black olives, pitted (about a handful per person)
olive oil (a tablespoon per person; or more)
salt
fresh basil, chopped

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Cook couscous according to package instructions.

Cut eggplant into bite-size pieces, sprinkle with salt and let sit for about 20 minutes. Place in a large skillet with a little bit of olive oil; cook on both sides until it softens.

Cut zucchini, bell peppers and cucumbers into bite-size pieces.

Halve the cherry tomatoes (or quarter them, depending on their size and your preference).

Chop black olives.

Mix all the ingredients in a large bowl, toss with olive oil and chopped basil. Don't skimp on olive oil and basil and you won't miss any cheese in this salad:)

Salt to taste.


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