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Israeli Couscous Salad with Roasted Vegetables-01
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Israeli Couscous Salad with Roasted Vegetables

Israeli Couscous Salad is a hearty dish that is perfect for lunch or dinner on a hot summer evening. Lemon Roasted Vegetables bring flavour and colour to this delicious dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, lunch, Main Course, Salad
Cuisine: Middle Eastern
Diet: Vegan, Vegetarian
Keyword: aubergine, beef tomato, bell pepper, coriander, courgette, garlic, giant coucous, lemon, olive oil, parsley, pomegranate
Servings: 4 people
Calories: 268.59kcal

Ingredients

For the roasted vegetables

  • 1 red onion roughly chopped
  • 1 courgette sliced
  • 1 aubergine cut into half moons
  • 1 red pepper roughly chopped
  • 125 grams kalamata olives pitted
  • 1 head garlic broken into cloves and peeled
  • 250 grams cherry tomatoes
  • 4 tablespoon olive oil
  • salt and pepper

For the couscous

  • 150 grams giant couscous also known as pearl couscous or Israeli couscous
  • 200 ml vegetable stock

For the dressing

  • 1 lemon juice only
  • 1 tablespoon coriander leaves only
  • 1 tablespoon parsley leaves only
  • 4 tablespoon pomegranate seeds
US Customary - Metric

Instructions

For the roasted vegetables

  • Pre-heat your oven to 200 C / 400 F / gas mark 6
  • Arrange the chopped vegetables, lemon and garlic on to a sheet pan.
  • Drizzle over the olive oil and salt and pepper, toss the vegetables carefully to ensure they are all coated.
  • Roast in the centre of the oven for 30-45 minutes or until the vegetables are soft.

For the couscous

  • Once the vegetables are out of the oven, place the giant couscous into a sauce pan along with the stock.
  • Bring to the boil over a medium-high heat and then reduce to a simmer.
  • Cook for 10 minutes or until tender and the stock is absorbed.
  • Drain any excess liquid and leave to cool before combining with the warm roasted vegetables.
  • Combine any leftover juices from the roasted vegetables with the juice of the lemon. Pour this dressing over the salad and toss.
  • Serve with a scattering of fresh coriander and parsley leaves and the pomegranate seeds.

Nutrition

Calories: 268.59kcal | Carbohydrates: 24.03g | Protein: 4.25g | Fat: 19.64g | Saturated Fat: 2.71g | Polyunsaturated Fat: 2.12g | Monounsaturated Fat: 13.8g | Sodium: 504.69mg | Potassium: 749.32mg | Fiber: 8.03g | Sugar: 12.21g | Vitamin A: 1582.35IU | Vitamin C: 84.95mg | Calcium: 72.45mg | Iron: 1.68mg