August 7, 2017

Roast Vegetable and Couscous Salad – Couscous recipe

couscous recipe

Roast Vegetable and Couscous Salad – Couscous Recipe

This Roast Vegetable and Couscous Salad is a great winter salad recipe and is perfect if you make extras and take it to work the following day as it can be enjoyed hot or cold and is a great couscous recipe.

Couscous is easy to prepare, cheap and a healthy alternative to pasta and as it is not generally eaten on its own, it is perfect with a variety of vegetables, herbs and spices.

 

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Roast Vegetable and Couscous Salad

Ingredients

200g (1 cup/7oz) couscous


2 peppers (any colour)

2 onions

2 courgettes

Olive oil

1 large pinch cayenne pepper

1 large pinch paprika

1 large pinch chilli flakes

Small handful of fresh basil leaves

2 tbsp. (30ml) balsamic vinegar

Salt and pepper

Instructions

  • Heat oven to 200⁰C/390⁰F and wash vegetables.
  • Chop all vegetables roughly into one-inch cubes, place in a roasting tray and generously cover with olive oil.
  • Sprinkle vegetables with chilli flakes, salt and pepper and shake to ensure coated well.
  • Place in the oven to roast for 40 minutes, shaking halfway
  • Place couscous in a bowl with cayenne pepper, paprika and a pinch of salt and pepper.
  • Pour boiling water over couscous (it should come to 1 cm above the level of the couscous) and cover with lid or cling film until all the water is absorbed.
  • Stir the couscous and the vegetables together in a bowl, add a splash of olive oil and the basil leaves.
  • Transfer to serving bowl and drizzle with balsamic vinegar.
  • Sprinkle with a pinch of salt and some fresh ground black pepper.

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Author:Sandra McEwan

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