Special Diet

Roasted Vegetable Couscous Salad

cook 30 mins
  • 1 red and 1 yellow pepper, deseeded and cut into 2.5 cm (1 in) pieces
  • 1 medium aubergine, cut into
  • 2.5 cm (1 in) pieces
  • 1 courgette, cut into 2.5 cm (1 in) cubes
  • 2 small red onions, peeled and cut into thick wedges
  • olive oil, to drizzle
  • 200 g (7 oz) couscous
  • 6–8 preserved lemons, halved
  • a large handful of chopped mint and coriander leaves
  • 50 g (2 oz) pine nuts, toasted
  • 150 g (5 oz) feta cheese, crumbled
  • 100 g (3 1/2 oz) pomegranate seeds
  • salt and pepper
  • juice of 1 orange
  • 5 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • salt and pepper
  • Place the vegetables on a large nonstick baking tray. Drizzle with a little olive oil and season well. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes, or until the edges of the vegetables are just starting to char.
  • Meanwhile, put the couscous in a wide bowl and pour over boiling hot water to just cover. Season well. Cover with clingfilm and allow to stand, undisturbed, for 10 minutes or until all the liquid has been absorbed. Fluff up the grains with a fork and place on a wide, shallow serving platter.
  • Make the dressing by mixing together the orange juice, olive oil, cumin and cinnamon and season well.
  • Fold the roasted vegetables, preserved lemons and herbs into the couscous, pour over the dressing and toss to mix well.
  • Just before serving, scatter over the pine nuts, feta and pomegranate seeds and serve immediately.
Like This? Try These
More on Food