Thermador PRD48NCSGU Livro De Receitas

StarterS, SoupS and SaladS

15

MoRoCCan salaD

IngReDIenTs

1 – 10 oz. box couscous
2 cups chicken broth
1 unpeeled eggplant, cut into

¾

” pieces

½

 cup olive oil + additional

1 red bell pepper
2 cloves garlic, crushed
Juice of 1 lemon
2 tomatoes, chopped
4 green onions, sliced
1 – 15 oz. can garbanzo beans, drained

½

 cup chopped fresh parsley

4 oz. feta cheese, crumbled
salt and pepper to taste 
Red lettuce leaves 
Toasted pita wedges

 seTTIngs

 

eggplant

   

1

1

3

3

Combine couscous and broth in solid half-size baking pan. Cook as indicated. 
Remove from oven and allow to cool.

Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place in per-
forated full size steam oven pan. Preheat oven to 425ºf. Roast as indicated or until lightly 
browned.

Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner and 
turning until evenly blackened and bubbly. let cool, then remove skin and dice.

Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous, egg-
plant and red pepper. add tomatoes, green onions, drained garbanzos, 
parsley and feta. Mix gently to distribute the dressing and season to taste with salt and 
pepper.

serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.

VaRIaTIon:

for a vegan version substitute vegetable broth and soy-based cheese that has been brined 
in green olive juice.

serves 6