| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 3g | 40g |
| sugars | fibre | protein | salt |
| 6g | 5g | 7g | 0.7g |
Why I Love British Mediterranean Vegetable and Couscous Salad
“`html
The Mediterranean Vegetable and Couscous Salad is one of those recipes that instantly transports me to a sun-drenched terrace overlooking the azure waters of the Mediterranean Sea. The simplicity and freshness of the ingredients combined in this dish make it an unforgettable addition to anyone’s culinary repertoire. This dish has a wonderful, almost poetic balance between the vibrant flavors of the vegetables and the fluffiness of couscous, with the warm, comforting touch of Southern soul and the aromatic allure of West African food culture seeping through the cracks.
Enticingly Versatile
What truly stands out about the Mediterranean Vegetable and Couscous Salad is its versatility. It embraces you with its diverse flavors, making it not only a substantial meal on its own but also a fantastic side dish. I find it pairs brilliantly with a piece of grilled fish or chicken, reminiscent of those beautiful Mediterranean platters that offer a little bit of everything—much like the tantalizing assortments you’d experience at Jamie Oliver’s table.
For anyone seeking a vegetarian option, this salad is a gift that keeps on giving. The eggplant, zucchini, and bell peppers provide a textural symphony, each bite revealing different layers of taste and aroma. Plus, those little bursts of sweetness from the cherry tomatoes make it a true delight.
Family and Fusion
The origins of this dish remind me of the endless hours spent in the kitchen with my mother, who infused every meal with love and a spoonful of tradition. While Mediterranean in name, this dish resonates deeply with my own fusion of Southern and Nigerian roots. In Nigerian culture, tossing chopped fresh parsley and mint into dishes is almost as common as breathing, and that’s exactly what adds a fresh, herby lift to this salad.
As a lawyer, the demands of my job often leave me with little time for elaborate meals, but this recipe fits so seamlessly into my lifestyle. It’s delightfully quick to prepare, yet it doesn’t compromise on flavor or nutritional value. The use of vegetable broth to fluff up the couscous instead of water adds another layer of rich, savory goodness that simple cooking might otherwise miss.
If you’re a fan of similar dishes like Tabbouleh or even a hearty Greek Salad, you’ll find this Mediterranean Vegetable and Couscous Salad a refreshing yet familiar addition to your table. It has that same vibrant aesthetic appeal, coupled with a rich diversity of flavors that can turn a simple meal into an occasion.
So, whether you’re planning a quiet dinner with your partner or a lively gathering with friends, this salad is your go-to. Every mouthful is a revelation, a reminder of why simple, honest food remains an enduring joy in our complex world.
“`
What You’ll Need
- 2 cups couscous
- 2 1/2 cups vegetable broth
- 1 large eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
“`
Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step Two
In a large bowl, combine the diced eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and toss to coat the vegetables evenly. Spread the vegetables in a single layer on the prepared baking sheet.
Step Three
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.
Step Four
While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid. Fluff the couscous with a fork and set aside.
Step Five
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, dried oregano, dried basil, salt, and black pepper to make the dressing.
Step Six
Once the roasted vegetables are done, let them cool slightly before transferring them to a large mixing bowl. Add the prepared couscous, halved cherry tomatoes, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
Step Seven
Pour the dressing over the salad and toss gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.
Step Eight
Serve the Mediterranean Vegetable and Couscous Salad warm or at room temperature. Enjoy!
