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This Mediterranean couscous salad is a great side for you to make this entertaining season. It’s packed full of delicious roasted veggies, and finished with crumbled feta and a lemon vinaigrette. It’s a fabulous one that’s great for feeding a large group of people so be sure to add this to your entertaining menu!
Ingredients
120g rocket
3 small capsicums (red, yellow, green)
1 zucchini
½ eggplant
½ cup couscous (raw)
1 cup boiling water
1 tbsp vegetable stock powder
½ cup kalamata olives , halved
½ cup fresh parsley, roughly chopped
100g feta
Lemon vinaigrette:
2 tbsp lemon juice
2 tbsp olive oil
1 tsp wholegrain
1 tsp dijon mustard
Salt and pepper
Method
1. Preheat your oven to 180°C.
2. Roughly chop the capsicum, zucchini, and eggplant into even-sized pieces. Place them on a lined baking tray, drizzle generously with olive oil, and sprinkle with salt. Roast for 25–30 minutes, or until softened and lightly golden. Allow the veggies to cool slightly.
3. Place the couscous in a small heat-proof bowl. Dissolve the vegetable stock powder in the boiling water and pour it over the couscous. Cover with a plate or lid and let it sit for 5–7 minutes until the liquid has absorbed. Fluff the couscous with a fork and drizzle with a little olive oil to prevent sticking.
4. In a jar or small bowl, combine the lemon juice, olive oil, wholegrain mustard, Dijon mustard, salt, and pepper. Shake or whisk well until combined.
5. To assemble, layer the rocket on the base of a large serving dish. Scatter the couscous evenly over the rocket, followed by the roasted veggies. Sprinkle over the kalamata olives and crumbled feta. Finish with a generous drizzle of the lemon vinaigrette and a sprinkle of fresh parsley.
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