Warm Cous Cous, Vegetable and Feta Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year. Ingredients:
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 |
Directions:
1. Preheat the oven to 425°F.
2. 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.
3. Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
4. Remove the vegetables from the oven and discard the garlic cloves.
5. 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.
6. 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.
7. Toss together. Whisk all the dressing ingredients together and pour over.
8. Serve.
|
|