Whether you eat this roasted vegetable couscous salad as a side or parcel it up in a lunchbox it is a delicious, colourful & nutritious treat.
Vegan Couscous Salad.
I am neither vegan or vegetarian, but good food is good food and this couscous salad really is good food.
It is equally at home as a side to a tagine whether it be veggie or meaty as it is in a lunchbox.
In fact, that is why this recipe is a derivation from my usual “recipes for two” approach to cooking.
This recipe is often my lunch all year round using whatever veg is good at the time. Which makes it a nice departure from my usual approach to cooking couscous.
This dish does take a little time to cook but none of it is your time! You have 10-15 minutes work at most in the kitchen.
It will save in the fridge for 4-5 days comfortably.
Most of the ingredients in this roasted vegetable couscous recipe should be familiar to most.
There is however one that may be new to some, pomegranate molasses.
Pomegranate molasses is nothing more than a syrup made by taking the juice of a pomegranate and reducing it down.
As an ingredient, it is really common in Middle Eastern and North African food.
It has an astringent flavour that is quite tart but also a sweetness to balance it out.
It has a long shelflife and is a great addition to your store cupboard as it can be used in everything from dressings to glazes.
As for the vegetables, you should get creative and add in whatever is good at the market.
The harder the vegetable, the longer it takes to roast, as a result, the smaller you should cut it.
I have mentioned serving this recipe for lunch and that is the way I typically eat it.
If it is in the summer I will add loads of fresh parsley from the garden. If it is winter then it gets served nekid!
I do tend to avoid it with my vegetable-heavy tagine recipes though.
If you can peel vegetables then you can make this insanely simple roasted vegetable couscous recipe, whether you eat it for lunch or serve it as a side it is a glorious dish!
- 150 g Red Pepper Preserved in Oil
- 150 g Red Onion
- 100 g Leak
- 100 g Carrot
- 250 g Butternut Squash
- 4 Cloves Garlic
- 1 Cinnamon Stick
- 3 Tbsp Pomegranate Molasses
- 1 Tsp Dried Oregano
- 2 Tbsp Cooking oil, Neutral
- 150 g Couscous
- 250 ml Boiling Water
- 1 Pomegranate
- Olive Oil
- Salt and Pepper
- Top and tail the red onion and chop into quarters then separate out into petals
- Cut the leek into 1cm thick "coins" and the carrot into 5mm rings.
- Cut the butternut squash into a 1cm dice.
- Place all of the vegetables in a roasting pan with the garlic, cinnamon stick and dried oregano.
- Pour in the cooking oil and mix to coat.
- Drizzle over the pomegranate molasses.
- Roast in the oven at 180°C or 350°F for 1 hour tossing halfway through.
- When the vegetables are roasted remove from the oven and place in a bowl.
- Mix in the couscous with the vegetables.
- Pour the boiling water into the roasting pan scraping off any residue from the pan.
- Add this into the couscous and vegetable mix and cover with cling film.
- Allow to sit for 10-12 minutes.
- Remove the film and fluff up the couscous and serve with the pomegranate seeds and olive oil to taste.
Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 70mgCarbohydrates: 33gFiber: 5gSugar: 17gProtein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.