Dina Sarhan

Recipes - One Dish Meal

Roasted Vegetable Couscous Salad with Harissa Dressing

Ingredients List :

1		quantity roasted vegetables
275		g medium Couscous
500		ml vegetable stock or water
500		ml vegetable stock or water
110		g firm goat?s cheese
		Salt and freshly ground pepper
		mixed salad leaves [such as lettuce, red oak leaf lettuce,coriander leaves, parsley, and rocket]
110		ml extra virgin olive oi
1		rounded tsp cayenne pepper
2		tbsp ground cumin
2		heaped tbsp tomato puree or sweet chilli sauce
4		tbsp lime juice (approx. 2 limes)
		To Garnish: 1 tbsp black onion seeds

Method :

First prepare the roasted vegetables, then remove them to a plate to cool.

Place the Couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, cover the bowl and leave it for 10 minutes till it has absorbed all the liquid and softened.

Meanwhile cut the cheese into sugar-cubed sized pieces. Prepare the dressing by whisking all the ingredients together in a jug.

To serve, place the Couscous in a large wide glass bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and just before serving drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

Cook?s Notes: Measure the volume of Couscous needed, then in the same cup measure the same quantity of water; may be just a little less. You can always add more water if needed.

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