Mediterranean salad with roasted vegetables | Heart and Stroke Foundation

Ingredients

• 1 small eggplant, cut into wedges
• 1 medium zucchini, cut into large chunks
• 1 red pepper, cut into large chunks
• 2-3 garlic cloves, unpeeled
• 1 small red onion, peeled and cut into quarters
• 2 tbsp (25 mL) canola oil
• 2 tbsp (25 mL) balsamic vinegar
• 1 1/4 (300 mL) cups water
• 1 cup (250 mL) uncooked whole wheat couscous
• 1/3 cup (75 mL) light feta cheese, broken into bite size pieces
• 6 pitted Kalamata olives or other black olives, pitted and coarsely chopped
• 1/4 cup (50 mL) lightly toasted slivered almonds
• 2 tbsp (25 mL) chopped fresh parsley
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) chopped fresh oregano
• 1 tsp (5 mL) cumin
• 1 sprig fresh oregano, to garnish, if desired