Wagner-Arbitration

Roasted Vegetable Couscous Salad

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Roasted Vegetable Couscous Salad

Rezept von Colin Lomas
5.0 von 1 vote

This dish combines my love for two dishes: roasted vegetables and couscous salad. As a child on our summer vacations to Brittany and Fontainebleau (France), my family always made a special recipe of couscous salad for our picnics: Tabbouleh! Roasted vegetables are just my quick and simple (but healthy) student food. Combine the two and you get: Roasted Vegetable Couscous Salad.

Gericht: Insalate e antipastiKüche: French, MediterraneanSchwierigkeit: Easy
Portionen
+
-

4

Portionen
Vorbereitungszeit

20

Minuten
Kochzeit

40

Minuten
Gesamtzeit

1

hour 

Ingredients

  • 400 g 400 couscous

  • 250 g 250 mushrooms

  • 250 g 250 of pumpkin (in autumn) or sweet potato (in winter/spring) or both!

  • 1 1 grilled or Halloumi cheese

  • Broccoli

  • Cucumber

  • Tomatoes

  • 1 1 feta cheese

  • OTHER

  • olive oil

  • balsamic vinegar

  • lemon juice

  • chilli flakes

  • honey

  • Grade C maple syrup

  • thyme

  • oregano

  • fresh mint

  • salt

  • pepper

Directions

  • Couscous: Pour warm (but not boiling) water and lemon juice (ratio: 75 % water / 25 % juice) over the couscous so that it is covered by a centimetre of the mixture. Then let it rest until the couscous has soaked up the liquid completely.
  • Cut the thoroughly washed broccoli into 2 cm cubes and cook them in lightly salted water.
  • Cut the pumpkin and/or sweet potato into 1.5 cm cubes, marinate in olive oil, thyme, and oregano, then roast them in the oven.
  • Cut the thoroughly washed mushrooms into 2 cm cubes, sauté them, remove from heat, and toss them in balsamic vinegar.
  • Grill the Halloumi or grilled cheese, then simmer it over low heat with honey and chilli flakes until the honey has melted. Stir occasionally. Ideally, let everything cool down!
  • Cut the cucumber, tomatoes, feta cheese, and fresh mint into small pieces.
  • For the dressing, combine maple syrup (Grade C, which has a woodier flavour, is best), olive oil, and balsamic vinegar.
  • Once everything has cooled down, mix everything together. Use discretion on the sauces from the pans and try to strike a tasty balance.

Equipment

  • Oven
  • Baking tray
  • Frying pan
  • Saucepan
  • Large mixing bowl

Notes

  • Grade C maple syrup has a woodier flavour and works best in the dressing.
  • Let all the components cool down before mixing them together.

Über Wagner Arbitration

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