Couscous Salad with Roasted Vegetables and French Pepper Dressing

Salads | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Couscous salad with roasted vegetables and French pepper dressing

Ingredients

Eggplants - 1 piece
Courgette - 2 pieces
Marinated cherries - 15.9 oz
Fennel - 1 head
Orange Bell Peppers - 2 pieces
Onion - 1 head
Garlic - 2 cloves
Fresh basil leaves - 2 tablespoons
Olive Oil - 3 tablespoons
Capers - 1 tablespoon
Coarse Salt - to taste
Ground Black Pepper - to taste
Couscous - 9.7 oz
Goat cheese - 3.9 oz
Chicken Broth - 17 fl oz
Salt - to taste
Greens - 2.8 oz
Toasted Cumin Seeds - 1 tablespoon
Cayenne Pepper - 1 teaspoon
Ground Cumin - 2 tablespoons
Passata Tomato Sauce - 2½ tablespoons
Lime Juice - 4 tablespoons

Step by Step guide

Step 1

Cut the eggplant and zucchini into 2.5 cm cubes, sprinkle with salt, and place under a weight in a colander for 1 hour. Afterward, squeeze out the moisture and dry with a paper towel.

Step 2

Preheat the oven to 464°F. On a baking sheet, arrange the eggplant, zucchini, peeled tomatoes, bell pepper, fennel, and onion, sprinkle with garlic and basil. Drizzle with olive oil, mix well, season with salt and pepper. Place the tray on the top rack of the oven and roast for 40 minutes. Toss with chopped olives and capers and transfer to a serving platter.

Step 3

In a large heatproof bowl, place the couscous, pour over hot broth (can be from a cube), season with salt and pepper, and let sit for 5 minutes. Cut the cheese into small cubes. Prepare the dressing by mixing olive oil, cayenne pepper, ground cumin, and tomato paste in a bowl, and transfer to a sauceboat.

Step 4

Before serving, place the couscous in a wide salad bowl, top with cheese cubes and roasted vegetables. Garnish with greens, drizzle with dressing, and sprinkle with black cumin seeds.