Warm Cous Cous, Vegetable and Feta Salad

"Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year."
 
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Ready In:
1hr
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. This was delicious. I added a generous amount of fresh herbs: oregano, dill, and thyme and sauteed the veggies. Instead and regular cous cous I used Israeli cous cous.
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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