Roasted vegetable and couscous salad

Name: Roasted vegetable and couscous salad
Prep time: 10 min
Cook time: 30 min
Yield: 4 -6 as a side dish
Ingredients: ½ cup raisins; ½ cup sultanas; 1 large aubergine/brinjal; 2 red or yellow peppers; 350 gms zucchini/courgette; 1 large red onion; ¼ cup of olive oil; 2 tsp dried oregano or herbs de Provence; 2 cups Wholewheat couscous; 2 cups 500ml vegetable stock; 10 red or green spring onions; A small bunch of mint and parsley finely chopped; 3 – 4 Tbsp olive oil; 2 – 3 Tbsp good sherry or red wine vinegar; 100 – 200 gms feta cut into pieces; 100 gms roasted sliced almonds

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 -6 as a side dish
Course
Salad
Cuisine
Mediterranean

Roasted vegetable and couscous salad

Quade Mayo

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A versatile roasted vegetable and couscous salad with fresh herbs, raisins, and nuts.

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Ingredients

Servings

½ cup raisins
½ cup sultanas
1 large aubergine/brinjal cut into bite-size pieces
2 red or yellow peppers cut into bite-size pieces
350 gms zucchini/courgette cut into bite-size pieces
1 large red onion cut into bite-size pieces
¼ cup of olive oil
2 tsp dried oregano or herbs de Provence
2 cups Wholewheat couscous
2 cups 500ml vegetable stock
10 red or green spring onions finely chopped
A small bunch of mint and parsley finely chopped +-80ml or 1/3 of a cup when chopped
3 – 4 Tbsp olive oil
2 – 3 Tbsp good sherry or red wine vinegar
100 – 200 gms feta cut into pieces however much you would like
100 gms roasted sliced almonds you can use roasted cashews or pistachios

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Instructions

Pour boiling water over the raisins and allow them to plump up for 10 minutes, then drain and allow them to cool.
To roast the vegetables, preheat the oven to 200C/400F.
Cut the aubergine/brinjal, peppers, red onion, and courgette/zucchini into bite-sized pieces and add to a large roasting tray. Drizzle over the olive oil and toss to lightly coat. Sprinkle over the oregano or herbs de Provence and season with salt and pepper. If you have any fresh thyme, toss in a few stalks.
Roast for about 25 - 30 minutes until they are starting to char on the outside and cooked through. Give the tray a shake about halfway through. Remove and allow to cool.
While the vegetables are roasting, bring 2 cups of vegetable stock to a boil, then add the whole wheat couscous, cover, and take off the heat. Do not open the lid for about 20 minutes.
Slice the feta, roast the nuts, and chop the herbs.
Take the lid off the couscous when it's cooled down and fluff it up with a fork.
Mix the cooled roasted vegetables and raisins with the cooked couscous and add the chopped herbs and spring onion. Drizzle over olive oil and vinegar and check the seasoning adding a little salt & pepper as needed. Decant into a large bowl and refrigerate until ready to serve.
Fold the nuts in just before serving, reserving a handful to garnish. Scatter the feta over the top to serve and scatter with more mint and parsley if you like.

Notes

You can prepare this salad in advance and serve it either at room temperature or fridge cold.
Make sure you only add the nuts just before you serve this to keep the crunch. You can use either toasted almonds, roasted pistachios, or roasted cashews.