Roasted Vegetable and Couscous Salad
After a weekend of being with our meat eating family it was definitely time for a vegan dinner. I made this visually stunning salad to nourish our bodies and bring us straight back to our prefered method of eating. This salad starts with a layer of couscous (I used whole wheat couscous). It is followed by roasted vegetables. Today I roasted red and green peppers, chinese eggplant, zucchini, asparagus, and a little bit of tomatoe. I put a bed of fresh lettuce on top. The dressing was a combination of blended tomatoe, olive oil, cumin and cayene pepper. I served it with grilled corn on the cob. We finished with Presidents Choice Raspberry Gelato - one of my daughter's new favourites. All in all a delicious and nourishing meal. Boy, it sure is great to be home!