Couscous Salad with Roasted Vegetables

Couscous Salad with Roasted Vegetables

April 12, 2017

Ingredients

1 cup couscous

1 large eggplant, cut into cubes

1 cauliflower, cut into small florets

2 tbsp olive oil

1 bunch coriander, roughly chopped

1 orange rind

1 orange juiced

1 tsp cumin

½ tsp cinnamon

1 tsp orange blossom

1 cup boiling water

¼ cup feta cheese

¼ cup roasted pine nuts

Lemon juice

10 Mejdoul dates, roughly chopped (optional)

salt

pepper

Directions

1Pre-heat oven at 200 degrees Celsius.

2Place the eggplant cubes on a baking pan, add a drizzle of olive oil and season with salt and pepper.  Toss ingredients together. Roast the eggplant for 20 minutes.

3Place the cauliflower florets on a baking pan, add a drizzle of olive oil and season with salt and pepper. Toss ingredients together. Roast the cauliflower for 20 minutes.

4In a large bowl, combine couscous, cumin powder, cinnamon, orange blossom water, orange juice, orange rind, one teaspoon olive oil, one teaspoon salt and one teaspoon pepper. Add 1 cup boiling water and mix ingredients together and leave to sit for about 10 minutes, then fluff with a fork. Leave to cool down.

5In a large mixing bowl, toss cooked couscous, roasted eggplants, roasted cauliflower, mejdoul dates, pine nuts, feta cheese and roughly chopped coriander with some olive oil and lemon juice. Season with some salt and pepper if required. Serve in a large serving platter.

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