Couscous Salad With Roasted Vegetables -- Delia Smith Recipe

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.

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 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.

Couscous Salad With Roasted Vegetables -- Delia Smith

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