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20160703_175357(1)

Roasted Vegetables & Giant Couscous Salad

Giant couscous comes from Israel and became popular in the 1950s when there was a shortage of rice. You’ll find it in some supermarkets and health food stores, if you can’t find it use regular couscous instead which can be found in any supermarket. Follow the instructions on the packet then follow the recipe from step 2.

Ingredients

1 aubergine
1 courgette
1 red onion
1 each red, green and yellow pepper
4 spring onions
10 cherry tomatoes
20 basil leaves
1 lemon
1 lime
100g feta cheese, soak in milk for 4 hours
Salt and Black pepper from a mill
LEMON & CHILLI DRESSING
Juice of half a lemon
Juice of half a lime
75ml rapeseed oil
2 tbsp white wine vinegar
Twist of black pepper from a mill
½ red chilli chopped finely

Instructions

1
Pop the couscous in a pot with the juice of half a lemon and a pinch of salt then boil for 7 minutes, remove to a colander and rinse under a cold tap.
2
Thinly slice the courgette, aubergine and peppers then brush with rapeseed oil and either pan fry on either side for 40 seconds (2 minutes for the peppers) or bake on a preheated oven 180°C GM4 for 10 minutes (20 for the peppers)
3
Remove from oven and allow to cool.
4
Cut the cherry tomatoes in half and add to the couscous with half the basil leaves, the zest of ½ a lime and lemon, then add the juice of ½ a lemon a pinch of paprika and few twists of a pepper mill. Mix well.
5
Place even portions on plates or in bowls then top with roasted vegetables.
6
Crumble the feta cheese over each, drizzle a little dressing and top with the remaining basil leaves and serve.
7
LEMON & CHILLI DRESSING
8
Combine all the ingredients and mix well or add to a food processor and blitz
    • Sinead Curtin
    • 13th February 2017
    Reply

    Yummmmmm, lunch tomorrow sorted

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