Spicy Couscous Salad
Home » COOK » Recipes » Recipes By Course » Salads »I made this spicy couscous salad the day after our Moroccan Barbecue as we had some lamb burgers left over (raw) and lit up the grill again for another quick barbecue :)
As always I try to keep dishes as simple as I possibly can, and use ingredients that I have in the store cupboard/fridge.
This quantity is enough for two people, with some leftovers, and whilst it makes a nice side for grilled meats, it is also a tasty vegetarian meal in itself.
Spicy Couscous Salad
Ingredients
- 100g dried cous cous
- 1 tsp dried mint
- 1 tsp ground cinnamon
- ½ tsp dried chilli flakes
- vegetable stock cube
- ground black pepper
- 1 courgette
- 2 cloves garlic, crushed
- 1 red onion
- 1 small aubergine
- 1 red pepper
- small handful sultanas
- small handful flaked almonds
- lemon juice (to taste)
- olive oil (to taste)
- one-cal oil spray or olive oil to roast the vegetables
Method
Cut all the vegetables up into smallish chunks and place onto a roasting tray. Twist over some black pepper and crush over the garlic. Spray with either one-cal oil spray or a drizzle of olive oil. Place in a hot oven (about 200C) for half an hour until the vegetables are cooked and slightly charred.
Meanwhile, prepare your couscous. In a bowl (preferably with a lid) place the dried couscous, herbs and spices and crumble over the stock cube. Add boiling water to cover the cous cous by about half an inch and give a quick stir before covering with a lid (or cling film). Leave for 10-15 minutes to swell up.
You may need to add a drop more water if the couscous looks a little dry – I always just eyeball it. When ready, fluff up with a fork.
When your veggies are roasted off, add them to the bowl of cous cous and give a mix around to combine everything together. Squeeze in some lemon juice to taste, along with some olive oil if you feel it is a bit dry. Stir through some sultanas and serve sprinkled with flaked almonds.
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| Serve and enjoy! |