I just got back from a 2.5 week trip to Indonesia and Malaysia so my jet lag is in full force. To say I didn’t have the energy to cook is a huge understatement and I was trying to think of something that was quick and easy. I remember my fiance (who is currently in Australia) made a warm couscous and avocado salad a while back and that inspired me to make something similar for dinner.
1 cup couscous (uncooked)
1/2 cup Cherry Tomatoes
1/4 Grilled Sunflower Seeds
1/4 cup bell pepper
1 small red onion
1 1/4 cups water
2 1/2 teaspoons olive oil
dash garlic powder
4 cloves of garlic
Bake 4 cloves of garlic at 375 F for 25 minutes.
Bake red onion (diced) at 375 F for 15-20 minutes.
Slice zucchini lengthwise then cut small cubes.
Slice bell pepper in long strips then cut into small cubes.
Put on a baking sheet and broil for about 8 minutes with a light layer of olive oil (1/2 teaspoon), garlic powder and pepper.
Add sliced cherry tomatoes to the baking sheet and broil for 2 minutes.
Add sunflower seeds to the baking sheet and broil for 2 minutes.
Meanwhile, bring water and olive oil (2 teaspoons) to a boil.
Add couscous, stir, cover then remove from heat (5 minutes).
Fluff couscous with a fork.
Combine the vegetables, cooked couscous and garlic (dice after it has been baked) together and serve. It can be eaten warm or cold.
I did not make a dressing for this as I boiled the water with olive oil and also broiled the vegetables with a little bit of olive oil.