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Oriental Couscous Salad with Roasted Vegetables

🇱🇧 Lebanon

Servings: 2 Prep: 15 minutes Cook: 25 minutes

Ingredients

  • 125 g instant couscous
  • 1 small carrot
  • 1 small zucchini
  • 1 small red bell pepper
  • 1 small red onion
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp chili flakes
  • 2 tbsp olive oil
  • 2 tbsp roasted salted almonds
  • 2 tbsp raisins or dried cranberries (or a mix)
  • 1 large bunch fresh herbs (flat-leaf parsley, coriander, dill)
  • Sea salt and pepper
  • 1/2 lemon, juiced
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 4 tbsp olive oil
  • 2 tbsp cold water
  • 1 tsp dried mint

Steps

  1. Preheat the oven to 200°C (top/bottom heat).
  2. Wash and trim the carrot, zucchini, bell pepper, and onion, then cut into small cubes.
  3. Place the vegetables in an oven-safe dish and mix with turmeric, cumin, coriander, cinnamon, chili flakes, and 2 tbsp olive oil. Season with salt and pepper.
  4. Roast the vegetables on the second rack from the top for 20-25 minutes, stirring once halfway through.
  5. While the vegetables roast, prepare the couscous: place it in a bowl and pour over 250 ml boiling water. Cover and let sit for 10 minutes, then transfer to a serving bowl and fluff with a fork.
  6. Roughly chop the almonds and add them along with the raisins to the couscous. Halve the cranberries if using.
  7. Wash the fresh herbs, shake dry, and finely chop.
  8. Once the vegetables are done roasting, add them to the couscous and mix well. Fold in the fresh herbs.
  9. For the dressing: whisk together lemon juice, rice vinegar, maple syrup, olive oil, cold water, and dried mint. Season with salt and pepper, then pour over the salad and toss to combine.

Source: www.madamecuisine.de