Couscous and Baked Vegetable Salad
4 servings
75 minutes
Couscous and roasted vegetable salad is a fragrant and colorful dish from Turkish cuisine. Its origin is linked to Mediterranean gastronomy, where fresh vegetables and tender couscous form the basis of many dishes. Roasted vegetables add a rich flavor with subtle caramelization notes, while feta and olives provide zest. The light and airy couscous absorbs the aroma of spices and herbs well, creating a harmony of flavors. This versatile dish can be served as a light lunch, a side for meat or fish, or as a standalone treat on festive tables. The dressing made from olive oil, lemon juice, and balsamic vinegar adds freshness and depth of flavor to the salad, making it a true decoration for any feast.
1
Peel and chop the vegetables: carrots into sticks, zucchini into half-rings, bell pepper into large cubes (about 2x2 cm), onion into dice; peel the tomatoes. Place frozen cauliflower in boiling salted water, wait for it to boil again, then drain in a colander. Cool under cold running water and let it dry a bit.
- Carrot: 1 piece
- Zucchini: 1 piece
- Red sweet pepper: 0.5 piece
- Orange bell pepper: 0.5 piece
- Sweet red onion: 1 piece
- Cherry tomatoes: 300 g
- Frozen cauliflower: 200 g
2
Preheat the oven to 240 degrees. Place the vegetables on a baking sheet, sprinkle with minced garlic and coarsely chopped basil leaves. Drizzle with olive oil (3 tablespoons), sprinkle with coarse salt, freshly ground black pepper, and nutmeg, mix well and bake in the oven for half an hour.
- Garlic: 2 cloves
- Basil: 3 stems
- Olive oil: 8 tablespoons
- Coarse salt: pinch
- Freshly ground black pepper: pinch
- Ground nutmeg: pinch
3
Mix the prepared vegetables with sliced olives and set aside.
- Pitted olives: 50 g
4
Prepare couscous according to the instructions on the package. You can use traditional couscous that requires boiling (preferably steaming) or an easier version that can simply be steeped in boiling water. The main thing is that the couscous should be soft and fluffy.
- Couscous: 1 glass
5
Before serving, place the couscous in a wide bowl, top with roasted vegetables and diced feta cheese. Drizzle with a dressing of olive oil, lemon juice, and balsamic vinegar.
- Feta cheese: 100 g
- Olive oil: 8 tablespoons
- Lemon juice: 4 tablespoons
- Balsamic vinegar: to taste