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.
- 200 g 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
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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