| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 7g | 1g | 46g |
| sugars | fibre | protein | salt |
| 7g | 9g | 10g | 0.58g |
Why I Love Spanish Whole Wheat Couscous Salad with Roasted Vegetables
Warm and inviting, there is something quintessentially Spanish about the Whole Wheat Couscous Salad with Roasted Vegetables. As a fusion of flavorful textures and colors, this particular dish encapsulates a love for hearty, wholesome meals that both nourish and delight.
A Taste of Home
Being raised in a Cuban-Spanish household in Miami, my cookery has always been a blend of my diverse heritage. This recipe, in particular, invokes memories of my grandmother’s kitchen – the smell of vegetables roasting in the oven, intermingled with fresh herbs and spices.
The Whole Wheat Couscous Salad with Roasted Vegetables is a homage to my family’s love for fresh produce, coupled with the unique, earthy flavor of whole wheat couscous. In every bite, you get a burst of tropical freshness, creating a meal that is as vibrant as it is healthy.
Inspired by Chef José Andrés and his advocacy for vegetable-focused dishes, this is my humble twist on his approach to simple yet flavorful meals.
Perfect Pairings
One of the best aspects of this couscous salad is its versatility. It can stand as a wholesome meal on its own, or work as a delightful accompaniment to other dishes. Try pairing it with Spanish-style chicken or seafood paella – its robust flavors will add a nutritious balance to the meal.
It also makes for a fabulous addition to a tapas spread. Tie in sangria or a tropical cocktail, and you’ll find yourself in a feast reminiscent of a summery Spanish afternoon.
What You’ll Need
- 1 1/2 cups whole wheat couscous
- 3 cups vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 small eggplant, chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Salt to taste
- Pepper to taste
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1 lemon, juiced
- 1 orange, juiced
Method
Step One
Pour the whole wheat couscous into a medium-sized bowl. Heat the vegetable broth in a saucepan until it reaches a boil. Afterwards, pour the hot broth over the couscous, cover the bowl with a lid or foil and let it sit and steam for about 5 minutes or until all the liquid is absorbed.
Step Two
While the couscous is soaking, preheat your oven to 400 degrees Fahrenheit. Take a large baking sheet and spread the chopped bell peppers, red onion, zucchini, yellow squash, eggplant, and garlic evenly across it.
Step Three
Drizzle the vegetables with the olive oil, then season them with salt and pepper to your liking. Toss everything together to ensure that the vegetables are evenly coated, then put the baking sheet in the preheated oven.
Step Four
Roast the vegetables for about 20-25 minutes, or until they are tender and slightly charred. Stir the vegetables once or twice during roasting to ensure they cook evenly.
Step Five
Once the vegetables are done, remove them from the oven and allow them to cool slightly. During this time, fluff the couscous with a fork to break up any clumps.
Step Six
Combine the roasted vegetables and couscous in a large bowl. Add the chopped fresh parsley, cilantro, and mint. Toss everything together.
Step Seven
To finish the salad, squeeze the juice from the lemon and orange over the couscous mixture. Toss the salad once more to ensure that the juice is evenly distributed. Your Whole Wheat Couscous Salad with Roasted Vegetables is now ready to be served.
