Couscous Salad with Roasted Vegetables

Salads | Turkish cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book 'Vegetarianism: Best Recipes'

Ingredients

Carrot - 1 piece
Zucchini - 1 piece
Red Bell Pepper - ½ piece
Orange Bell Pepper - ½ piece
Sweet Red Onion - 1 piece
Cherry Tomatoes - 10.6 oz
Frozen Cauliflower - 7.1 oz
Garlic - 2 cloves
Basil - 3 stems
Olive Oil - 8 tablespoons
Coarse Salt - a pinch
Freshly ground black pepper - a pinch
Pitted olives - 1.8 oz
Ground Nutmeg - a pinch
Couscous - 1 cup
Feta cheese - 3.5 oz
Lemon Juice - 4 tablespoons
Balsamic Vinegar - to taste

Step by Step guide

Step 1

Peel and chop the vegetables: cut the carrot into sticks, the zucchini into half-rings, the bell peppers into large cubes (about 2x2 cm), and the onion into cubes; remove the skin from the tomatoes. Place the frozen cauliflower in boiling salted water, wait for the water to boil again, then drain in a colander. Cool under cold running water and let it dry a bit.

Step 2

Preheat the oven to 464°F. Spread the vegetables on a baking sheet, sprinkle with minced garlic and roughly chopped basil leaves. Drizzle with olive oil (3 tablespoons), sprinkle with coarse salt, freshly ground black pepper, and nutmeg, mix well, and roast in the oven for half an hour.

Step 3

Mix the roasted vegetables with sliced olives and set aside.

Step 4

Prepare the couscous according to the instructions on the package. You can use traditional couscous that requires cooking (preferably steaming) or an easier version that can simply be steeped in boiling water. The main thing is that the couscous should be soft and fluffy.

Step 5

Just before serving, place the couscous in a large bowl, top with the roasted vegetables and diced feta cheese. Drizzle with a dressing made from olive oil, lemon juice, and balsamic vinegar.