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Roasted Vegetable Couscous Salad With Harissa-style Dressing Recipe

Roasted Vegetable Couscous Salad With Harissa-style Dressing Recipe

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Roasted Vegetable Couscous Salad With Harissa-style Dressing

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Ingredients:

Serving

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 tbsp fresh basil leaves , torn so that they stay quite visible
3 tbsp extra virgin olive oil
2 oz pitted black olives, chopped
1 tbsp capers, drained
salt & freshly ground black pepper
10 oz medium couscous
18 fl oz vegetable stock
4 oz firm goat cheese
salt & freshly ground black pepper
3 oz mixed salad greens or 3 oz baby greens
4 fl oz extra virgin olive oil
1 tsp cayenne pepper
2 tbsp ground cumin
2 tbsp tomato puree
4 tbsp lime juice (about 2 limes)
1 tbsp black onion seeds

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1457.61 Kcal (6103 kJ)
Calories from fat	576.36 Kcal
		% Daily Value*
Total Fat	64.04g	99%
Cholesterol	38.27mg	13%
Sodium	21550.51mg	898%
Potassium	1166.07mg	25%
Total Carbs	176.94g	59%
Sugars	13.22g	53%
Dietary Fiber	12.37g	49%
Protein	23.15g	46%
Vitamin C	61.8mg	103%
Iron	9.1mg	50%
Calcium	388.7mg	39%

Amount Per 100 g
Calories	210.83 Kcal (883 kJ)
Calories from fat	83.37 Kcal
		% Daily Value*
Total Fat	9.26g	99%
Cholesterol	5.54mg	13%
Sodium	3117.11mg	898%
Potassium	168.66mg	25%
Total Carbs	25.59g	59%
Sugars	1.91g	53%
Dietary Fiber	1.79g	49%
Protein	3.35g	46%
Vitamin C	8.9mg	103%
Iron	1.3mg	50%
Calcium	56.2mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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