Roasted Veg Couscous Salad Recipe from The Tiny Vegan Kitchen

I make this roasted veg couscous salad throughout the summer months, especially if I have friends coming over. You can make it the day before so it’s really handy. It makes a tasty lunch too, in fact I got the idea for this recipe from a Marks and Spencer salad pot.

There was a time when I’d buy two of those pots per week and I thought how lovely it’d be to serve as a party salad. It would have worked out quite pricey so I decided to make my own. This recipe is kind on the pocket and makes enough for a large group as a side. The roasted red peppers are the star of the show and although you can leave the skins on, they are so much nicer to eat when peeled.

Ingredients:

– 200g cous cous
– 250ml boiled water
– 2 roasted red peppers, diced, click here for the recipe
– 1 large aubergine, cut into bite sized cubes
– 2 courgettes, cut into bite sized cubes
– 1 red onion, chopped
– juice of one lemon
– 6 tbsp olive oil
– salt to taste

Method:

1. Preheat the oven to 180°
2. Roast the red peppers in a separate oven tray with two tablespoons of oil. Click here for the instructions. Keep the left over oil from the tray for later.
3. Place the courgette and aubergine in a large oven tray and add two tablespoons of olive oil (a little more if needed). Move the veggies around to make sure they are evenly coated in the oil. Roast for about 15 minutes before adding the onion. Continue to roast for a further 15minutes, turning them over a couple of times during this time.
4. Meanwhile bring a kettle of water to the boil. Place the cous cous in a large bowl and add the boiled water. Leave to stand until the cous cous has soaked up all of the water. Add to a large bowl and gently break it up with a fork. It should be light and fluffy.
5. When the vegetables are done remove from the oven and allow to cool. If there is left over oil from the red pepper drain it off using a spatula, this oil will be packed with flavour.
6. Add the aubergine and courgettes to the cous cous and mix well. Then add the red peppers and mix again. 7. Follow this with the left over red pepper oil and two tablespoons of olive oil. The mix should be more wet than dry.
8. Add the juice of one lemon and season to taste. Mix well and top with some fresh parsley.

RECIPE BY THE TINY VEGAN KITCHEN

Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bio Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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