There is something extremely moreish about a couscous salad!!
A couscous salad is impossibly easy too and is a one pot little wonder. Leftover roast vegetables are perfect for this recipe but if you don’t have any to hand, start from scratch and follow along below.
Dried fruit is another easy addition to the couscous or seeds. Add the fruit along with the water to really allow them to plump up and re-hydrate.
For more salad inspiration, take a look here.
- 1 red pepper, deseeded
- 1 aubergine, topped and tailed
- sea salt and pepper
- 3 tbsp oil
- 250g couscous
- 500ml boiling hot water
- zest and juice of 1/2 lemon
- 1 tbsp nuts, roughly chopped
- 1 tbsp fresh herbs, chopped
- Preheat the oven to 220°C/200°C fan/475°F.
- Cut the pepper into thin rounds and cut the aubergine into 1 inch thick slices.
- Pile the pepper into half of a roasting tin and spread the aubergine slices over the base of the remaining half of the tin.
- Season the peppers with salt, pepper and 1 tablespoonful of oil. Sprinkle salt over the aubergine and drizzle with 1 tablespoonful of oil. Roast in the oven for 20 minutes. (If you are serving the couscous with meat, add to the oven now too!)
- For the couscous: place the dry couscous in a large heatproof bowl with 1 tablespoonful of oil, the lemon zest and juice, sprinkle of salt and stir together. Pour the boiling hot water over the couscous, stir and cover with a lid or plate. Allow to sit for 5 minutes.
- Remove the plate from the bowl, making sure to lift the side away from you to release any steam first. Fluff up the couscous with a fork and stir through through the nuts and herbs.
- To serve: mix the roasting veg and any roasting juices through the couscous before serving with meat, soft cheese or green veg.