Couscous and Roasted Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Great recipe. For a complete meal I add either felafel balls or feta cheese. Enjoy. Ingredients:
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock or 1 1/2 cups water |
1 1/2 cups couscous |
salt and pepper |
1/2 teaspoon finely grated lemon zest |
2 tablespoons lemon juice |
2 tablespoons chopped parsley |
2 tablespoons toasted pine nuts |
2 tablespoons olive oil |
2 red capsicums, cut into 1cm dice |
3 zucchini, cut into 1cm dice |
1 medium eggplant, cut into 1cm dice |
1 large brown onion, chopped |
salt and pepper |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon caster sugar |
2 large vine-ripened tomatoes, peeled, seeded, finely diced |
2 tablespoons basil leaves, shredded thinly |
2 cups mixed salad greens |
1/4 cup mixed picked herbs (parsley, basil, tarragon) |
Directions:
1. Bring stock to the boil and pour over couscous, cover with a towel and set aside 5 minutes, break up with a fork to separate grains. Season lightly and stir through zest, juice, parsley, pine nuts and olive oil.
2. Preheat oven to 180°C fan-forced (200°C conventional).
3. Combine vegetables in a baking dish, season and add 2 tablespoons of olive oil. Bake in preheated oven 30-40 minutes, stirring regularly, until tender.
4. Meanwhile, combine remaining oil, vinegar and sugar in a medium bowl, season lightly to taste.
5. Combine tomato and basil in a small bowl with half the dressing.
6. Toss briefly to combine salad leaves and herbs in a large bowl with remaining dressing.
7. To serve, place an 8cm diameter biscuit cutter in the centre of the serving plates.
8. Divide the couscous among the plates. Top with roasted vegetable mixture and then the salad leaves.
9. Carefully remove biscuit cutter and drizzle tomato mixture over and around the salads.
10. Serve immediately.
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