Couscous salad with roasted vegetable and harissa dressing

Recipe from: 12/1/1999 12:00:00 AM
roast, vegetarian, salad

Ingredients 20
Servings 10
Time 30 minutes

Ingredients

  • 2
    small aubergines, cubed
  • 4
    medium courgettes, cut in chunks
  • 10
    ml
    salt
  • 500
    g
    tomatoes, skinned and cut into wedges
  • 2
    each red and yellow peppers, deseeded and cut into wedges
  • 2
    large onions, cut into segments
  • 60
    ml
    olive oil
  • 4
    cloves garlic, crushed
  • handful basil leaves, torn
  • 500
    g
    couscous
  • vegetable stock
  • 40
    ml
    harissa paste
  • 60
    ml
    water
  • 60
    ml
    olive oil
  • 60
    ml
    lemon juice
  • 250
    g
    feta or goat's milk cheese, cubed
  • 125
    ml
    olives, depipped and sliced
  • 1
    packet mixed salad leaves
  • handful coriander leaves
  • bunch salad onions
 

Method

25 minutes
 
Toss brinjal and courgettes in the salt and stand for one hour before rinsing and draining. ("degorging" the brinjal is optional)

Dry in a clean cloth. Toss tomatoes, brinjal, courgettes, peppers and onions in olive oil and put on a baking sheet. Scatter with garlic and basil. Roast for 20 minutes. Cool.
Cook couscous in chicken stock according to instructions. Cool.

DRESSING: Whisk together harissa paste, water, olive oil and lemon juice. Put couscous in a large wide salad bowl. Layer vegetables, cheese and olives. Top with salad leaves, coriander and spring onions. Just before serving, drizzle a little dressing over top and serve remainder in a jug to be added according to taste.
 

Read more on: vegetarian  |  roast  |  salad
 

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