Couscous Salad with Roasted Vegetables and French Pepper Dressing
Salads • Turkish
Description
Couscous salad with roasted vegetables and French pepper dressing
Ingredients
- Eggplants 1 piece
- Courgette 2 pieces
- Marinated cherries 15 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 10 oz
- Goat cheese 5 oz
- Chicken Broth 15 fl oz
- Salt to taste
- Greens 5 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 465°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.
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