11 Feb 2012

Around the World in 18 Fridays- Middle East- Couscous Salad

Today we're visiting the middle east with a salad for Autumn.

Yes, I know it's not Autumn yet.

But it sure does feel like it!

This beautiful Middle Eastern Couscous salad is perfect for this unusual weather- not too hot and not to cold!

It's amazingly fast and easy- just what we need now schools back!

The only thing that takes a while is the roasting of the vegies, but once they're in you can do whatever you like for half an hour- homework, housework, blogwork!

Warm Roast Vegetable and Couscous Salad

Based on: http://www.taste.com.au/recipes/26536/warm+roast+vegetable+couscous+salad

Serves 4

  • 6 carrots, peeled
  • 2 parsnips, peeled
  • 2 sweet potatos, peeled
  • 2 red onions, quartered
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1 cup (200g) instant couscous
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp coriander seeds
  • 1/4 cup (40g) sultanas
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 1 clove garlic, crushed
  • Handful each flat-leaf parsley and coriander leaves

  1. Preheat oven to 200C. Line a baking tray with baking paper. Cut carrots, parsnips and sweet potatoes into even sized chunks, and, along with the red onion, place on the tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned.
  2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt.
  3. When the vegetables are almost done, stir 400ml boiling water into the couscous until combined. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
  4. Add oil, lemon juice, garlic and herbs and lightly toss. Stir through veggies and serve.


Mia xo

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