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Roasted vegetable and couscous salad recipe

This roasted vegetable and couscous salad is Mediterranean inspired and easy to adapt. You can use any veggies you like, but I prefer eggplant, zucchini, red and yellow bell peppers, and red bell peppers. I love mixing onions into the base.I often use this roasted vegetable mix in pasta sauce, adding tomato sauce and basil pesto or fresh basil.

Couscous is made with durum wheat semolina, so it’s often considered a grain, even though it’s actually a type of pasta. This is because we like the flavor, texture, and added fiber.

Roasted vegetables and couscous salad recipe, served in a bowl with baguette and fresh herbs

How to make grilled vegetables and couscous salad

Plump the raisins in boiling water, drain and cool.

Cut the grilled vegetables into pieces of the same size so that they cook evenly. Roast in a hot oven for 25-30 minutes, tossing halfway through.

While the vegetables are roasting, bring 2 cups of vegetable broth to a boil, add the whole grain couscous, cover and remove from heat. Do not open the lid for about 20 minutes.

The olive oil and vinegar are added at the end, so there is no need to add oil to the broth.

Slice the feta cheese, roast the nuts, and chop the herbs.

Loosen the couscous with a fork and add the roasted vegetables, scallions, herbs, and dressing.

Just before serving, fold in the nuts and set aside a handful for garnish.

You can add chopped cucumbers and baby tomatoes at the end, but I prefer raw tomatoes in this salad. Toss the salad with olives and vinegar if desired.

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What to serve with a couscous salad of roasted vegetables?

This versatile roasted vegetable couscous salad keeps for days in the refrigerator and is perfect for week-long picnics and meal prep. Simply add your protein of choice and other bits.

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Grilled vegetables and couscous salad

A serving bowl of roasted vegetables and couscous salad with toasted almonds on a table with a serving spoon

A versatile salad of roasted vegetables and couscous with fresh herbs, raisins and nuts.

  • author: Sam Linsell
  • Preparation time: Ten
  • Cooking time: 30
  • total time: 40 minutes
  • yield: 4-6 as a side dish
  • Category: salad
  • Method: roasting
  • cooking: mediterranean sea

½ cup raisins

½ cup Grape

1 Large eggplant cut into bite-sized pieces / eggplant

2 Chop a red or yellow bell pepper into bite-sized pieces

350gms zucchini / zucchini, cut into bite size pieces

1 large red onion cut into bite size pieces

¼ cup of olive oil

2 teaspoons dried oregano or herbs of Provence

2 cups whole grain couscous

2 cups (500ml) Vegetable Stock

Ten red or green onion, finely chopped

A small bunch of finely chopped mint and parsley (+-80ml or 1/3 cup if chopped)

3Four tablespoon of olive oil

23 tablespoon sherry vinegar or red wine vinegar

100200 gms feta cut (optional)

100gms roasted sliced ​​almonds (you can use roasted cashews or pistachios)

Pour the raisins with boiling water and let them plump for 10 minutes, then drain and let cool.

To roast vegetables, preheat oven to 200C/400F.

Cut eggplant/aubergine, green pepper, red onion, and zucchini/zucchini into bite-sized pieces and add to large roasting tray. Drizzle with olive oil and toss lightly. Sprinkle with oregano or Provencal herbs and season with salt and pepper. If you have fresh thyme, add a few stems.

Roast for about 25-30 minutes, until the outside starts to brown and the inside is cooked through. Shake the tray halfway through. Remove and cool.

While the vegetables are roasting, bring 2 cups of vegetable broth to a boil, add the whole grain couscous, cover and remove from heat. Do not open the lid for about 20 minutes.

Slice the feta cheese, roast the nuts, and chop the herbs.

Once the couscous has cooled, remove the lid and fluff with a fork.

Combine the cooled roasted vegetables and raisins with the cooked couscous and add the chopped herbs and scallions. Check for seasoning with a drizzle of olive oil and vinegar, and a pinch of salt and pepper if desired. Decant into a large bowl and refrigerate until ready to serve.

Just before serving, fold in the nuts and set aside a handful for garnish.

Note

This salad can be prepared in advance and served at room temperature or chilled in the refrigerator.

Make sure to add nuts only right before serving this to keep it crunchy. You can use either toasted almonds, roasted pistachios, or roasted cashews.

keyword: roasted, vegetables, couscous, salads, almonds, raisins, fresh herbs, mediterranean

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