Couscous Salad with Roasted Vegetables
Salads • Turkish
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 oz
- Frozen Cauliflower 5 oz
- Garlic 2 cloves
- Basil 3 stems
- Olive Oil 8 tablespoons
- Coarse Salt a pinch
- Freshly ground black pepper a pinch
- Pitted olives 0 oz
- Ground Nutmeg a pinch
- Couscous 1 cup
- Feta cheese 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 465°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.
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