ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING
The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.
Provided by BonnieZ
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
- Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
- When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
- When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
- Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.
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Ivanovich Joseph Bulum
[email protected]This salad is a work of art! It's so beautiful and delicious.
Anayat Urrehman
[email protected]I'm not usually a fan of couscous, but this salad changed my mind. It's so flavorful and satisfying.
Amber Pacheco
[email protected]This is one of the best salads I've ever had. The flavors are amazing.
Momena Akter
[email protected]This salad is a keeper! I'll definitely be making it again and again.
Vane
[email protected]I would definitely recommend this salad to others. It's a great way to get your daily dose of fruits and vegetables.
Demon Time
[email protected]Overall, I thought this salad was good. It's a healthy and flavorful dish that's perfect for a quick and easy meal.
Jeff Ruch
[email protected]I found the couscous to be a bit dry. I think I'll add a bit more liquid next time, maybe some vegetable broth or orange juice.
Sean Cahill
[email protected]This salad is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less harissa in the dressing.
Roton Omor faruk
[email protected]The harissa-style dressing is so good! I could literally drink it. I'll definitely be using it on other salads and dishes in the future.
Karen Guilliams
[email protected]This salad is a great way to use up leftover roasted vegetables. I also like to add a bit of feta cheese or crumbled goat cheese for extra flavor.
Nadir Balouch
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Rade Dragovic
[email protected]This roasted vegetable couscous salad is a flavorful and healthy dish that is perfect for a light lunch or dinner. The harissa-style dressing adds a nice spicy kick, and the roasted vegetables are tender and flavorful.