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Roasted vegetables and giant couscous salad recipe

Roasted vegetables with giant couscous

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

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What to do

  • 1. Preheat the oven to 200°C/gas mark 6. Line two large baking trays with foil and set aside.

  • 2. Chop the eggplant, zucchini and capsicum. I like to chop them quite small (roughly 1 cm dice), but go bigger if you prefer. Put the vegetables in a large bowl, along with the sliced red onion, herbs and a generous pinch of salt and pepper. Add the olive oil and use your hands to gently toss the vegetables, ensuring they are thoroughly coated.

  • 3. Spread in an even layer on the baking trays and roast for 20–25 minutes.

  • 4. Meanwhile, bring a pan of water to the boil along with the stock cube. Add the couscous and cook for 10–12 minutes, until al dente. Drain under cold water and set aside.

  • 5. When the vegetables are roasted, allow to cool slightly, then mix with the couscous. Dress with the salsa verde, garnish with chopped parsley and serve.

  • Salsa verde dressing

    Salsa verde would normally be seen accompanying simply cooked fresh fish. However, with a flavour so powerful and special, I think its uses are endless and have included it here as an amazing salad dressing.

    It is a great way to use up herbs in your fridge, too – experiment with different kinds, but always use a sufficient quantity of parsley to give it a good base flavour.

    Ingredients

    Nothing beats using your own fresh produce or materials around the house.
    If you’re missing a thing or two, tick the items you need to add to your shopping list.

    Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 1. Finely grate or chop the garlic and place in a mini food-processor. Add the cornichons, capers and anchovies and pulse until roughly chopped. Add the remaining ingredients, along with 2 tablespoons of water, and pulse a few more times to roughly chop the herbs.

  • 2. Season to taste and store in the fridge until needed.

    Stored in the fridge, it will keep for up to 1 week.

  • Recipe from Skinny Salads by Kathryn Bruton, available in stores or online.

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