| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 8g | 2g | 42g |
| sugars | fibre | protein | salt |
| 7g | 5g | 7g | 0.68g |
Why I Love French Roasted Vegetable and Couscous Salad
One of the many recipes I have a particular fondness for is the French-inspired Roasted Vegetable and Couscous Salad. Its vibrant medley of roasted vegetables paired with the warm, delightful charms of couscous truly enriches my palate. The dish blends well with the heartiness of mountain fare, embodying the culinary traditions I grew up with – honest, wholesome food that warms the soul.
Roasted Vegetable and Couscous Salad: An Homage to Simplicity with a Gourmet Twist
This dish humbly starts with a list that reads like a farmer’s market shopping catalogue: bell peppers, eggplant, zucchini, yellow squash, red onion, and a beautiful selection of herbs. All these combine to create a captivating pantheon of roasted goodness. The play of textures between the tender vegetables and the fluffy couscous, combined with the sharpness of the feta and the tang from the lemon juice, makes each bite an adventure. This recipe truly brings forth the simplicity that lies at the heart of French cooking, yet infuses it with a twist that even the late Julia Child would tip her hat to.
A Love Letter to Fresh Ingredients
What I love the most about the Roasted Vegetable and Couscous Salad is its versatility. Cooking should be a reflection of one’s surroundings and personal journey – not a rigid blueprint. With this recipe, you can readily substitute any of these ingredients based on seasonal availability, evolving it to match the rhythm of nature. And believe me, nothing tastes better than a vegetable at the peak of its season, roasted to perfection.
As a cook, I’m constantly looking for inspiration from chefs around the world. One chef I’ve always admired and often channel while preparing this salad is Alice Waters. Her devotion to organic, locally-sourced produce and her simple yet bold approach to flavor, resonate in my own culinary philosophy. The Roasted Vegetable and Couscous Salad strikes a perfect balance: it’s both a tribute to Alice’s influence on my life and a testament to my upbringing in Colorado.
So, whether you’re looking to impress your dinner guests with a hearty, colorful side dish or simply want to taste a piece of France from your own kitchen, I implore you to try your hand at this French-inspired Roasted Vegetable and Couscous Salad. And remember, the secret to this salad (and all good cooking, really) comes down to quality ingredients, a touch of creativity, and a whole lot of love.
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What You’ll Need
- 1 cup couscous
- 2 cups vegetable broth
- 3 tablespoons olive oil, divided
- 2 bell peppers, diced
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- Salt to taste
- Pepper to taste
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
Method
Step One
Preheat your oven to 450 degrees F. Begin by spreading the diced bell peppers, eggplant, zucchini, squash, and onion on a large baking sheet. Drizzle them with 2 tablespoons of olive oil and season with salt and pepper. Toss everything together so that the vegetables are evenly coated and then put the tray in the oven. Roast the vegetables for 25-30 minutes, until they are tender and lightly browned.
Step Two
While your vegetables are roasting, bring the vegetable broth to a boil in a large saucepan. Stir in the couscous, then cover the pan and remove it from heat. Let the couscous sit for about 5 minutes, until it has absorbed all the broth.
Step Three
Once the couscous is done, fluff it with a fork and transfer it to a large mixing bowl.
Step Four
When the vegetables are ready, remove them from the oven and let them cool slightly. After cooling, add the roasted vegetables, minced garlic, and halved cherry tomatoes to the couscous.
Step Five
In a small bowl, whisk together the remaining tablespoon of olive oil and the fresh lemon juice. Drizzle this over the couscous and vegetable mixture and toss everything together.
Step Six
Finally, stir in the chopped parsley, basil, and crumbled feta cheese. Season the salad with additional salt and pepper to taste. Serve this dish warm or chill it in the refrigerator before serving. Your Roasted Vegetable and Couscous Salad is now ready to be enjoyed!
