Mediterranean Couscous Salad With Roasted Vegetables Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Steps:

• Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
• Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
• Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Steps:

• Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
• Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
• For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
• Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

Steps:

• In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
• When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
• Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
• In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
• Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
• Season with salt and pepper and serve.