Couscous Salad With Roasted Vegetables Recipe

Name: Couscous Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad and dressing:; 1 cup couscous; 4 fresh figs, quartered; 1/4 cup pomegranate seeds; 1 tablespoon dijon mustard; 1 tablespoon honey; A few mint leaves; Freshly ground black pepper; Salt; For the roasted vegetables:; 2 tomatoes, cut into wedges; 1 yellow pepper, de-seeded and sliced lengthways; 1 red pepper, de-seeded and sliced lengthways; 1 red onion, cut into wedges; 5 cloves of garlic, skins on; 1/4 cup olive oil

Servings: persons

For the salad and dressing:
1 cup couscous
4 fresh figs, quartered
1/4 cup pomegranate seeds
1 tablespoon dijon mustard
1 tablespoon honey
A few mint leaves
Freshly ground black pepper
Salt
For the roasted vegetables:
2 tomatoes, cut into wedges
1 yellow pepper, de-seeded and sliced lengthways
1 red pepper, de-seeded and sliced lengthways
1 red onion, cut into wedges
5 cloves of garlic, skins on
1/4 cup olive oil

1
Pre-heat oven to 200 C / 395 F. Place all the vegetables (except broccoli) and garlic together in a bowl and toss with salt, pepper and olive oil. Lay them out on a foil-lined baking tray and roast for 30 minutes, turning once halfway through. Add the broccoli after 15 minutes. Let it cool to room temperature.
2
Tip the couscous into a bowl and add a pinch of salt. Pour in 1 cup of boiling water and cover for 10 - 15 minutes with a lid or cling film, by which time all the water will have been absorbed. Fork through to fluff it up slightly and set aside (if it's still got a bite to it, add a bit more boiling water and cover for a few minutes).
3
Take the garlic cloves out of the roasting tray and squeeze out the tender pulp into a small bowl. Break it down to a paste with a fork and add the Dijon mustard, honey, lemon juice, salt, and pepper. Mix well and pour into the now warm couscous and fork through.
4
Combine the couscous and roasted vegetables and top with fresh figs, torn mint leaves and pomegranate seeds. Best served warm.

187

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the salad and dressing:, 1 cup couscous, 4 fresh figs, quartered, 1/4 cup pomegranate seeds, and more.

Yes, Couscous Salad With Roasted Vegetables 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 Salad With Roasted Vegetables

How did you like this recipe?

Frequently Asked Questions