Roasted Grape Salad
Roasted Grapes with couscous, goat cheese and pistachios
Servings: 4
Calories: 360kcal
Equipment
- 1 sheet pan or roasting pan for the grapes
- 1 Saucepan for the couscous
- 1 serving bowl
Ingredients
- 2 cups grapes red or green
- 1/4 cup olive oil divided
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- 2 cups couscous cooked
- 2 oz goat cheese crumbled
- 1/4 cup chopped pistachios
Instructions
Roast the Grapes
- Preheat oven to 425°F.
- Wash grapes and place them in a large roasting pan or on a sheet pan. Toss them with 2 Tbsp. olive oil, salt, and thyme. Place the pan in the middle of the preheated oven and roast for 20- 30 minutes, tossing after 10 minutes. The grapes should be softened, bursting slightly and just a little browned.
Cook the Couscous
- Meanwhile, cook the couscous in water or broth. (You'll use about 1 cup of dry couscous and 1-1/4 cups of water or broth). Bring the water or broth to a boil, add the couscous, and stir. Turn off the heat and allow it to sit for 10 - 20 minutes until all the liquid is absorbed. Fluff with a fork when done. Gently stir in 2 Tbsp. of the remaining olive oil and place it in a large serving bowl and allow it to cool slightly.
Make the Salad
- When grapes are done, toss the grapes along with the juice from the pan into the couscous and mix together well. (The juice adds a nice sweet and tart flavor to the salad so you won't need any other dressing.)
- Add goat cheese and pistachios and toss together. Serve warm, or place in the refrigerator, covered until ready to serve.
Nutrition
Calories: 360kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3.25g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 180mg | Potassium: 295mg | Fiber: 3g | Sugar: 12g | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg