Moroccan Salad - Thermador PROFESSIONAL Series Recipes

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
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 perforated 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,
eggplant 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
STARTERS, SOUPS AND SALADS
SETTINGS
Couscous
STEAM, 210° – 212ºF
5 minutes
Cooking Pan – Half Size
Eggplant
TRUE CONV, 425°F, Preheat
12 minutes
Perforated + Baking Pan
3 3
1 1
15