Warm Couscous And Roasted Vegetable Salad Food

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COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH



Couscous Salad With Roasted Vegetables -- Delia Smith image

From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.

Provided by Ciocia Laura

Categories     Greens

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Roast desired vegetables in hot oven, 400°F.
  • Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
  • Prepare couscous by covering couscous with hot vegetable stock.
  • While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
  • Arrange layer of greens on large plate.
  • Arrange roasted vegetables plus fennel over greens.
  • Scatter blobs of goats' cheese over vegetables.
  • Arrange remaining greens and scatter fennel fronds over the top.
  • Sprinkle with nigella seeds.
  • Dress salad at the table.

Nutrition Facts : Calories 292.9, Fat 15.3, SaturatedFat 2.1, Sodium 71.8, Carbohydrate 33.9, Fiber 3.9, Sugar 1.1, Protein 6.4

WARM COUSCOUS AND ROASTED VEGETABLE SALAD



Warm Couscous And Roasted Vegetable Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups small carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and cut into 1/2-inch chunks
4 large cloves garlic, peeled
1 1/4 cups chicken broth
2 teaspoons salt
Freshly ground pepper to taste
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 15-ounce can chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups cooked couscous
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees. Place the carrots, onion and garlic in a shallow roasting pan. Stir in 1/4 cup of broth, 1 teaspoon of salt and pepper. Roast for 15 minutes. Stir in the squash and roast until vegetables are tender, about 30 minutes, stirring twice.
  • Place the pan on top of the stove, over medium-high heat. Pour in 1 cup of chicken broth. Stir, scraping up all of the bits stuck to the bottom of the pan. Lower the heat slightly and stir in 1 teaspoon of salt, pepper, chickpeas, cumin and turmeric. Cook until broth is reduced to a sauce consistency, about 3 minutes more.
  • Remove from heat and stir in the couscous. Divide among 4 plates and garnish with cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 5 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1578 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING



Roasted Vegetable Couscous Salad With Harissa-style Dressing image

The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.

Provided by BonnieZ

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

1 small eggplant
2 medium zucchini
1 lb cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch (2.5 cm)
1 small fennel bulb, chopped
1 large onion, sliced and cut into 1 inch (2.5 cm)
2 fat garlic cloves, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 ounces pitted black olives, chopped
1 tablespoon capers, drained
salt & freshly ground black pepper
10 ounces medium couscous
18 fluid ounces vegetable stock
4 ounces firm goat cheese
salt & freshly ground black pepper
3 ounces mixed salad greens or 3 ounces baby greens
4 fluid ounces extra virgin olive oil
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons tomato puree
4 tablespoons lime juice (about 2 limes)
1 tablespoon black onion seeds

Steps:

  • First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
  • Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
  • When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
  • When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
  • Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.

WARM COUS COUS, VEGETABLE AND FETA SALAD



Warm Cous Cous, Vegetable and Feta Salad image

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year.

Provided by English_Rose

Categories     Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 red pepper, deseeded and cut into quarters
2 zucchini, thickly sliced
2 garlic cloves
2 tablespoons olive oil
12 ounces couscous
9 ounces cherry tomatoes, halved
6 ounces feta cheese, crumbled
12 basil leaves, finely shredded
1 lemon, cut into wedges
1 tablespoon white wine vinegar
1 tablespoon basamic vinegar
4 tablespoons olive oil
1 lemon, juice
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
  • Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
  • Remove the vegetables from the oven and discard the garlic cloves.
  • Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
  • Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
  • Toss together. Whisk all the dressing ingredients together and pour over.
  • Serve.

ROASTED VEGETABLE COUSCOUS SALAD



Roasted Vegetable Couscous Salad image

Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

Provided by Katzen

Categories     Vegetable

Time 25m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 14

1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
3 portabella mushrooms
2 sweet peppers, halved
8 asparagus spears
2 tablespoons olive oil
salt & pepper
1 (10 ounce) box couscous (1 1/2 cups)
2 1/2 cups boiling water or 2 1/2 cups vegetable stock
1 lemon, juice of
4 tablespoons fresh herbs (basil, chives, mint)
2 tablespoons olive oil
1 cup kalamata olive, pitted
8 ounces feta cheese, cubed (optional)

Steps:

  • Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
  • Pour boiling water over couscous, cover.
  • Make dressing: combine lemon juice and herbs; whisk in olive oil.
  • Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
  • Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9

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