Couscous and Roasted Vegetable Salad Recipe

Name: Couscous and Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chicken stock or 1 ½ cups vegetable stock or 1 ½ cups water; 1 ½ cups couscous; salt and pepper; ½ teaspoon finely grated lemon zest; 2 tablespoons lemon juice; 2 tablespoons chopped parsley; 2 tablespoons toasted pine nuts; 2 tablespoons olive oil; 2 red capsicums, cut into 1cm dice; 3 zucchini, cut into 1cm dice; 1 medium eggplant, cut into 1cm dice; 1 large brown onion, chopped; salt and pepper; ¼ cup olive oil; 2 tablespoons red wine vinegar; ½ teaspoon caster sugar; 2 large vine-ripened tomatoes, peeled, seeded, finely diced; 2 tablespoons basil leaves, shredded thinly; 2 cups mixed salad greens; ¼ cup mixed picked herbs (parsley, basil, tarragon)

Servings: persons

1 ½ cups chicken stock or 1 ½ cups vegetable stock or 1 ½ cups water
1 ½ cups couscous
salt and pepper
½ teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 tablespoons chopped parsley
2 tablespoons toasted pine nuts
2 tablespoons olive oil
2 red capsicums, cut into 1cm dice
3 zucchini, cut into 1cm dice
1 medium eggplant, cut into 1cm dice
1 large brown onion, chopped
salt and pepper
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon caster sugar
2 large vine-ripened tomatoes, peeled, seeded, finely diced
2 tablespoons basil leaves, shredded thinly
2 cups mixed salad greens
¼ cup mixed picked herbs (parsley, basil, tarragon)

1
Bring stock to the boil and pour over couscous, cover with a towel and set aside 5 minutes, break up with a fork to separate grains.
2
Season lightly and stir through zest, juice, parsley, pine nuts and olive oil.
3
Preheat oven to 180C fan-forced (200C conventional).
4
Combine vegetables in a baking dish, season and add 2 tablespoons of olive oil.
5
Bake in preheated oven 30-40 minutes, stirring regularly, until tender.
6
Meanwhile, combine remaining oil, vinegar and sugar in a medium bowl, season lightly to taste.
7
Combine tomato and basil in a small bowl with half the dressing.
8
Toss briefly to combine salad leaves and herbs in a large bowl with remaining dressing.
9
To serve, place an 8cm diameter biscuit cutter in the centre of the serving plates.
10
Divide the couscous among the plates.
11
Top with roasted vegetable mixture and then the salad leaves.
12
Carefully remove biscuit cutter and drizzle tomato mixture over and around the salads.
13
Serve immediately.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ½ cups chicken stock or 1 ½ cups vegetable stock or 1 ½ cups water, 1 ½ cups couscous, salt and pepper, ½ teaspoon finely grated lemon zest, and more.

Yes, Couscous and Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous and Roasted Vegetable Salad

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