Couscous Salad With Roasted Vegetables -- Delia Smith
From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.
Ingredients
8 serv.- couscous↗10 ounces
- vegetable stock↗18 ounces
- assorted roasted vegetables, as desired
- fennel bulb↗1
roasted and fronds reserved
- goats' spreadable cheese with garlic and herbs or 4 ounces feta↗4 ounces
- tomato paste↗2 tablespoons
- lime juice↗4 tablespoons
- olive oil↗4 ounces
- roasted cumin seeds↗4 tablespoons
- cayenne↗1 teaspoon
- head lettuce↗1
- mesclun↗3 cups
- spinach↗1 cup
- nigella seeds (kalonji)1 tablespoon
Step-by-step instructions
- 1
Roast desired vegetables in hot oven, 400°F.
- 2
Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
- 3
Prepare couscous by covering couscous with hot vegetable stock.
- 4
While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
- 5
Arrange layer of greens on large plate.
- 6
Arrange roasted vegetables plus fennel over greens.
- 7
Scatter blobs of goats' cheese over vegetables.
- 8
Arrange remaining greens and scatter fennel fronds over the top.
- 9
Sprinkle with nigella seeds.
- 10
Dress salad at the table.
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