Warm Couscous And Roasted Vegetable Salad Recipes

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

WARM COUSCOUS AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
• Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
• Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.

WARM COUS COUS, VEGETABLE AND FETA SALAD

Steps:

• Preheat the oven to 425°F.
• Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
• Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
• Remove the vegetables from the oven and discard the garlic cloves.
• Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
• Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
• Toss together. Whisk all the dressing ingredients together and pour over.
• Serve.

ROASTED VEGETABLE COUSCOUS SALAD

Steps:

• Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
• Pour boiling water over couscous, cover.
• Make dressing: combine lemon juice and herbs; whisk in olive oil.
• Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
• Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
• Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
• Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
• In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.