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Couscous Salad With Roasted Vegetable And Mixed Herbs
I’m still attempting to take full benefit of the fresh veggies before they’re gone.
This Roasted Vegetable Couscous is the ideal side dish for the changeover season when the markets are still abundant in fresh, beautiful farm produce, but it’s not so hot that you don’t want to turn on your oven.
It is also a great dish for those who want to watch their weight. This simple side dish is straightforward to prepare but possesses multiple and active flavors.
If it is too hot to roast your vegetables in the oven, you can prepare this dish just as quickly by grilling the vegetables outdoor on your grill.
Either way, you’ll get that amazingly sweet caramelized smoky flavor on the sides of the vegetables that differ so well from the savory couscous.
What Is A Couscous?
If you’re unfamiliar with the term, it’s kind of like small granules of pasta.
Technically it is not pasta because it’s not produced from a dough but rather from rolling little bits of ground durum wheat semolina in flour continuously. It forms the tiny granules.
Because the small granules are so small, it generates a wonderfully light and fluffy mixture once cooked. It’s perfect for mixing with meat, vegetables, herbs, fruit, or even nuts.
It is a kind of Semolina granules obtained from durum wheat. It is somewhat bigger than Rava (Sooji), which is commonly used in Indian Cuisine.
It is deemed to be healthier option as compared to pasta.
How Do You Cook Couscous?
Preparing couscous is notably easy. Pour the couscous into boiling water 1:5 ratio, i.e. (1 part couscous to 1.5 parts water).
Put a lid on top, and turn the heat off, and let it sit undisturbed for 10 minutes. The couscous will quickly absorb the hot water. After ten minutes, fluff, then serve!
You can flavor the it by making it in flavored liquids, like vegetable broth or chicken/meat broth.
Larger types are also available, like Israeli couscous, or variations made with whole wheat semolina, may have slightly distinctive cooking instructions.
Can I Use Different Vegetables?
Yes! You can utilize pretty much any vegetable you have available to you, but I like to ensure I have at least 3 colors for the highest visual appeal.
Some other wonderful vegetables in this mix are yellow squash, eggplant, mushrooms, or broccoli.
If utilizing hard vegetables, like root vegetables, you may require to cut them slightly smaller to ensure they soften fast.
How To Cook Couscous Salad With Roasted Vegetable And Mixed Herbs
The trademark of a genuine cook is resourcefulness. It’s simple to cook with superior ingredients, but to make something yummy out of essential ingredients demands thought and creation.
This makes a fabulous side dish or an equivalent vegetarian main.
A flavorsome, hearty Couscous Salad With Roasted Vegetable And Mixed Herb’s dish is prepared with roasted vegetables and herbs.
It’s perfect for summertime and sure to be a success! Enjoy it as a healthy lunch or as a side dish with fish or chicken for a filling, new dinner.
There aren’t many recipes I post and tell you that you have to try but this is one of them!
I’m absolutely in love with this delicious Couscous with Roasted Vegetables, and herbs!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Serving: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 250 g Couscous
- 1 tbsp Balsamic vinegar
- 3tbsp Olive oil
- ¼ spoon Lemon juice
- Seasoning
- ½ tsp Fresh mint
- ½ tsp Fresh coriander
- ½ tsp Fresh thyme
- 250 gm Roasted vegetable
- 1 red Onion
- Color peppers (red, yellow & green)
- 2 Zucchini
- 2 Aubergine
- 4 cloves Garlic
- ¼ bunch Basil/parsley
- Rosemary
- Pepper/salt
Method
- Preheat your oven to 400ºF. Wash and chop the zucchini, tomatoes, red onion, and bell pepper, into small pieces.
- Peel 4 cloves of garlic but leave them whole.
- Toss the diced vegetables and garlic with 2 Tbsp of olive oil.
- Spread them out evenly on a baking sheet and sprinkle a couple of salt and pepper pinches over the vegetables.
- Spread out the vegetables in the oven and roast at 400ºF for approximately 45 minutes, mixing twice throughout, till the vegetables are wilted and toasted brown on the edges.
- You can simultaneously cook the couscous while the vegetables are roasting. Combine the vegetable broth to a saucepot, put a lid on top, and bring to a boil over high heat.
- Once boiled, combine the couscous, turn off the heat, and cover the pot with the lid once again.
- Let the couscous sit undisturbed for approximately 10 minutes. Then, fluff out with a fork.
- After the vegetables are finished roasting, assemble the four garlic cloves, and chop them well. They will be quite soft. Additionally, coarsely chop the fresh parsley.
- Combine the roasted vegetables (including garlic), couscous, and parsley in a bowl, and stir to combine.
- Season it with extra salt, pepper and herbs if desired. Serve warm or cold!
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Quick Overview
Recipe Name: Couscous Salad With Roasted Vegetable And Mixed Herbs
Author: Ranjeeta Nath Ghai
Description: This Roasted Vegetable Couscous is the ideal side dish for the changeover season when the markets are still abundant in fresh, beautiful farm produce, but it’s not so hot that you don’t want to turn on your oven.
Preperation time: 10M
Cook Time: 45M
Total Time: 55M
Type: appetizer/salad
Recipe Yield: 4 people
Recipe Ingredients: 250 g Couscous, 1 tbsp Balsamic vinegar, 3tbsp Olive oil, ¼ spoon Lemon juice, Seasoning, ½ tsp Fresh mint, ½ tsp Fresh coriander, ½ tsp Fresh thyme, 250 gm Roasted vegetable, 1 red Onion, Color peppers (red, yellow & green), 2 Zucchini, 2 Aubergine, 4 cloves Garlic, 2 tbsp Olive oil, ¼ bunch Basil/parsley, Rosemary, Pepper/salt
Recipe Instructions: Preheat your oven to 400ºF. Wash and chop the zucchini, tomatoes, red onion, and bell pepper, into small pieces. Peel 4 cloves of garlic but leave them whole. Toss the diced vegetables and garlic with 2 Tbsp of olive oil. Spread them out evenly on a baking sheet and sprinkle a couple of salt and pepper pinches over the vegetables. Spread out the vegetables in the oven and roast at 400ºF for approximately 45 minutes, mixing twice throughout, till the vegetables are wilted and toasted brown on the edges. You can simultaneously cook the couscous while the vegetables are roasting. Combine the vegetable broth to a saucepot, put a lid on top, and bring to a boil over high heat. Once boiled, combine the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit undisturbed for approximately 10 minutes. Then, fluff out with a fork. After the vegetables are finished roasting, assemble the four garlic cloves, and chop them well. They will be quite soft. Additionally, coarsely chop the fresh parsley. Combine the roasted vegetables (including garlic), couscous, and parsley in a bowl, and stir to combine. Season it with extra salt, pepper, and herbs if desired. Serve warm or cold!
Recipe Cuisine: Moroccan
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