Warm Cous Cous, Vegetable and Feta Salad

English_Rose's Note:

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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

For the dressing

• 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.

Reviews

[Chef #1240704]

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.