Roasted vegetable and giant couscous with salsa verde dressing
Posted On January 23, 2020 By Kathryn
255 calories per portion
This roasted vegetable and giant couscous salad is taken from my book Skinny Salads and has proven to be one of the most popular recipes in the book.
It is a crowd pleaser kind of salad, and one I often rustle up when entertaining. You are not tied to using giant couscous, use whatever grains you favour or have to hand. Don’t be tempted to load the veggies onto one tray – they will sweat and steam rather than roast. Separate them between two, and spread in a single layer. (If your trays are on the smaller side, you may need to cook the vegetables in two batches.) The salsa verde dressing works beautifully here, serving to cut through the sweetness of the vegetables.
Photography by Laura Edwards
2 medium aubergines
2 medium courgettes
3 peppers, red, orange and yellow
1 red onion, finely sliced
2 sprigs of rosemary, leaves picked
5 sprigs of thyme, leaves picked
3 tbsp olive oil
1 vegetable or chicken stock cube
100g giant cous cous
1 1/2 tbsp salsa verde dressing
5g parsley, finely chopped, to garnish
salt and pepper
Salsa Verde Dressing
1 clove of garlic
2 tablespoons capers
40g flat leaf parsley
zest and juice of 1 lemon
6 tablespoons olive oil
3 tbsp red wine vinegar
1 1/2 tbsp dijon mustard
salt and pepper
- Firstly make the salsa verde. Finely grate or chop the garlic and place in a mini food-processor. Add the cornichons, capers and anchovies and pulse until roughly chopped. Add the remaining ingredients, along with 2 tablespoons of water, and pulse a few more times to chop the herbs. Season to taste and refrigerate until needed (it will store for up to 1 week)
- Preheat your oven to 200’C. Line two large baking trays with some tin foil and set aside.
- Chop the aubergines, courgettes and peppers. I like to chop them quite small (roughly 1cm dice), but go bigger if you prefer. Place the vegetables in a large bowl, along with the sliced red onions, herbs and a generous pinch of salt and pepper. Add the olive oil, and use your hands to gently toss the vegetables making sure they are thoroughly coated. Spread in an even layer on each baking tray and roast for 20-25 minutes.
- Meanwhile bring a pan of water to the boil along with the stock cube. Add the cous cous and cook for 10-12 minutes, until al dente. When ready drain under cold water and set aside.
- When the vegetables are roasted, allow to cool slightly, and then mix with the cous cous. Dress with the salsa verde, garnish with chopped parsley and serve