Food

Roasted vegetables and giant couscous salad recipe

Written by Kathryn Bruton
  • Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.









What to do

    1. Preheat the oven to 200°C/gas mark 6. Line two large baking trays with foil and set aside.

    2. Chop the eggplant, zucchini and capsicum. I like to chop them quite small (roughly 1 cm dice), but go bigger if you prefer. Put the vegetables in a large bowl, along with the sliced red onion, herbs and a generous pinch of salt and pepper. Add the olive oil and use your hands to gently toss the vegetables, ensuring they are thoroughly coated.

    3. Spread in an even layer on the baking trays and roast for 20–25 minutes.

    4. Meanwhile, bring a pan of water to the boil along with the stock cube. Add the couscous and cook for 10–12 minutes, until al dente. Drain under cold water and set aside.

    5. When the vegetables are roasted, allow to cool slightly, then mix with the couscous. Dress with the salsa verde, garnish with chopped parsley and serve.

Salsa verde dressing

Salsa verde would normally be seen accompanying simply cooked fresh fish. However, with a flavour so powerful and special, I think its uses are endless and have included it here as an amazing salad dressing.

It is a great way to use up herbs in your fridge, too – experiment with different kinds, but always use a sufficient quantity of parsley to give it a good base flavour.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.









What to do

    1. 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 roughly chop the herbs.

    2. Season to taste and store in the fridge until needed. Stored in the fridge, it will keep for up to 1 week.

Written by Kathryn Bruton

Kathryn Bruton is a food writer and stylist hailing from Ireland and based in London.

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