Name: Roasted vegetable and couscous salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 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)

This roasted vegetable and couscous salad is inspired by the Mediterranean and is easily adaptable. It’s largely hands-off as the oven does most of the work, and everything can be made in advance. You can use whatever vegetables you prefer, but I love a mix of aubergine, zucchini, red & yellow bell peppers, and red onion as my base. I often use this mix of roasted vegetables for a pasta sauce to which I just add tomato sauce and basil pesto or fresh basil

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Couscous is made from durum wheat semolina so is actually a type of pasta although it’s often thought of as a grain. I have used wholewheat couscous in the is the recipe because I prefer the flavour, texture, and added fiber it gives. You can use any couscous you prefer.

Roasted vegetable and couscous salad recipe in a bowl with a loaf of baguette and fresh herbs

How to make roasted vegetable and couscous salad

Plump up the raisins in boiling water then drain and cool.

Cut the roasted vegetables into similar-sized pieces so they cook evenly. Roast for 25 – 30 minutes in a hot oven giving them a toss around halfway through.

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.

Since I am adding olive oil and vinegar at the end, I don’t find it necessary to add any oil to the cooking broth.

Slice the feta, roast the nuts, and chop the herbs.

Fluff up the couscous with a fork and add the roasted vegetables, spring onion, herbs, and dressing.

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.

You could add additional chopped cucumber and baby tomatoes at the end, and I prefer the tomatoes to be raw in this salad. This is perfect to serve with chicken, meat, or fish or alongside other salads at a braai. Dress the salad in olive and vinegar to your taste.

A bowl of roasted slivered almonds for roasted vegetable couscous salad

What to serve roasted vegetable couscous salad with:

This versatile roasted vegetable couscous salad can be kept in the fridge for a few days and is excellent to take to a picnic or meal prep for the week. Just add a protein of choice and any other bits.

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Prep Time:10

Cook Time:30

Ingredients

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

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.

Servings: 4 -6 as a side dish

Author: Sam Linsell