Roasted Vegetable Salad w/Couscous Recipe
It looks daunting and takes longer to type than to make...or so it seems. Chopping isn't that long, trust me. Curious dressing. For the salad: 1 packet mixed salad leaves For the couscous: 10 oz (275 g) couscous 18 fl oz vegetable stock salt and freshly milled black pepper (optional) Bring stock to boil, pour over couscous, let sit 5 minutes. Voila! I added a bit of pepper, because I could 
For the dressing: 4 fl oz (1/2 cup) extra virgin olive oil 1 rounded teaspoon cayenne pepper 2 level tablespoons ground cumin (go lighter if you aren't bold) 2 heaped tablespoons tomato sauce or 1 Tb. paste diluted with water 1-2 Tb. 4 tablespoons lime juice (about 2 big limes). Might want to grate a bit of lime rind in for extra kick, not too much. Cheese, about 4 ounces of feta or other goat cheese, small cubes. For the roasted vegetables: 1 small eggplant or 2 of the slender Japanese type 2 medium summer squash (I used one yellow and one zucc) 1 lb cherry tomatoes 1 small red pepper, 1 small bulb fennel (also sold as anise) 1 large onion, sliced and cut into 1 inch (2.5 cm) squares (Vidalia if possible) 2 tsp. chopped garlic or 2 large cloves minced basil leaves, torn so that they stay quite visible (amount....maybe 8 leaves?) 1/4 cup olive oil or vegetable oil or mix 1/4-1/2 cup plus pitted Kalamata olives (first choice, others will work as well. chopping optional 2 tablespoons capers, drained salt and pepper.....I didn't use salt, but suggest 1/2 tsp if you must. Pepper, of course. 
Chop vetatables into 1" cubes more or less....obviously depends on the veggie. (If you must, you can first cube the eggplant, salt it, put into colander, weigh down with a plate and weight and let sit an hour to expel the bitterness. Wipe off salt. I don't bother.) Put veggies into a shallow roasting pan. Add garlic, torn basil leaves and pour oil over all and toss. Put into a 475 oven (yes, a hot one), higher rack, for 30 minutes or so, or until the veggie edges are slightly browned. Stir every so often for even browning. Test the veggies to be sure they are also cooked enough. If browned but not cooked enough, lower oven to 325 and cook a bit longer. Remove from oven, add capers and olives and allow to cool to room temp or so. (can also be refrigerated at this time for later serving, just allow to warm up a bit so flavors open again) To Serve: Couscous on bottom, mix cubed cheese into veggies, put on top of couscous. Salad on top. Drizzle with dressing. You have extra, set aside for passing around. |
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