Couscous Salad With Roasted Vegetables -- Delia Smi

Name: Couscous Salad With Roasted Vegetables -- Delia Smith
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces couscous; 18 ounces vegetable stock; assorted roasted vegetables, as desired; 1 fennel bulb, roasted and fronds reserved; 4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta; 2 tablespoons tomato paste; 4 tablespoons lime juice; 4 ounces olive oil; 4 tablespoons roasted cumin seeds; 1 teaspoon cayenne; 1 head lettuce; 3 cups mesclun; 1 cup spinach; 1 tablespoon nigella seeds (kalonji)

Servings: persons

10 ounces couscous
18 ounces vegetable stock
assorted roasted vegetables, as desired
1 fennel bulb, roasted and fronds reserved
4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta
2 tablespoons tomato paste
4 tablespoons lime juice
4 ounces olive oil
4 tablespoons roasted cumin seeds
1 teaspoon cayenne
1 head lettuce
3 cups mesclun
1 cup spinach
1 tablespoon nigella seeds (kalonji)

1
Roast desired vegetables in hot oven, 400u00b0F.
2
Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
3
Prepare couscous by covering couscous with hot vegetable stock.
4
While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
5
Arrange layer of greens on large plate.
6
Arrange roasted vegetables plus fennel over greens.
7
Scatter blobs of goats' cheese over vegetables.
8
Arrange remaining greens and scatter fennel fronds over the top.
9
Sprinkle with nigella seeds.
10
Dress salad at the table.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 10 ounces couscous, 18 ounces vegetable stock, assorted roasted vegetables, as desired, 1 fennel bulb, roasted and fronds reserved, and more.

Yes, Couscous Salad With Roasted Vegetables -- Delia Smith 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.

That's it — enjoy your meal!

Couscous Salad With Roasted Vegetables -- Delia Smith

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions