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Roasted Vegetable Couscous Salad

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Ingredients

Adjust Servings:
1 small eggplant
2 medium zucchini
1 lb cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch 2.5 cm
1 small fennel bulb, chopped
1 large onion, sliced and cut into 1 inch 2.5 cm
2 fat garlic cloves, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil

Nutritional information

843.9
Calories
444 g
Calories From Fat
49.4 g
Total Fat
11.5 g
Saturated Fat
22.4 mg
Cholesterol
375.9 mg
Sodium
84.4 g
Carbs
14.4 g
Dietary Fiber
12.5 g
Sugars
21.1 g
Protein
639 g
Serving Size

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Roasted Vegetable Couscous Salad

Features:
  • Gluten Free
Cuisine:

I have tried this recipe several times but I found it on Delia Smith's website deliaonline, I think. It is exactly the same recipe, word for word!P.S. Delia Smith is a very well-known chef in the U.K.

  • 90 min
  • Serves 4
  • Easy

Ingredients

Directions

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Roasted Vegetable Couscous Salad With Harissa-style Dressing, The combination of goats’ cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous., I have tried this recipe several times but I found it on Delia Smith’s website deliaonline, I think. It is exactly the same recipe, word for word!P.S. Delia Smith is a very well-known chef in the U.K., Ooh, delicious!! I also made it without the cheese, and the flavors are amazing : I added artichoke hearts & sweet potato chunks, along with chopped parsley – and the dressing was perfect as is. This would also be great tossed with spinach fettucine hot, leaving out the couscous – or with tricolored rotini cold as a pasta salad! YUM


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Steps

1
Done

First Prepare the Roasted Vegetables: Prepare the Eggplant and Zucchini Ahead of Time by Cutting Them Into 1 Inch 2.5 Cm Dice, Leaving the Skins On. Then Toss the Dice in a Level Teaspoon of Salt and Pack Them Into a Colander With a Plate on Top and a Heavy Weight on Top of the Plate. Leave Them on One Side For an Hour So That Some of the Bitter Juices Drain Out. After That, Squeeze Out Any Juices Left, and Dry the Dice Thoroughly in a Clean Cloth. Preheat the Oven to Gas Mark 9, 475f 240c.

2
Done

Now Arrange the Eggplant, Zucchini, Tomatoes, Pepper, Fennel and Onion in the Roasting Pan or Sheet Pan, Sprinkle With the Crushed Garlic, Basil and Olive Oil, Toss Everything Around in the Oil to Get a Good Coating and Season With Salt and Pepper. Place the Pan on the Highest Shelf of the Oven For 30-40 Minutes or Until the Vegetables Are Toasted Brown at the Edges.

3
Done

When the Vegetables Are Done, Remove Them from the Oven and Stir in the Chopped Olives and the Capers Then Remove Them to a Plate to Cool.

4
Done

When You're Ready to Assemble the Salad, First Place the Couscous in a Large, Heatproof Bowl, Then Pour the Boiling Stock Over It, Add Some Salt and Pepper, Stir It With a Fork, Then Leave on One Side For 5 Minutes, by Which Time It Will Have Absorbed All the Stock and Softened.

5
Done

Meanwhile Cut the Cheese Into Sugar Cube-Sized Pieces. Make Up the Dressing by Whisking All the Ingredients Together in a Bowl, Then Pour Into a Serving Container. to Serve the Salad, Place the Couscous in a Large, Wide Salad Bowl and Gently Fork in the Cubes of Cheese Along With the Roasted Vegetables. Next Arrange the Salad Leaves on Top and, Just Before Serving, Drizzle a Little of the Dressing Over the Top Followed by a Sprinkling of Onion Seeds and Pass the Rest of the Dressing Around Separately.

Avatar Of Lawsin Lee

Lawsin Lee

Dessert diva known for her elegant and delightful sweet treats.

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