Spiced Couscous Salad with Roasted Vegetables
A Moroccan-inspired dish that makes a healthy, delicious lunch, or can be served as a side to fish or meat. Or eat as one of several small plates, mezze style.
Note that the recipe makes more of the spice mix than you need but it's great stored in a jar and used to flavour meat, fish, soups, dressings, dips, etc.
It's recommended that you read the accompanying blog post before starting.
Ingredients
Spice mix
- 3 level tsp ground cumin
- 2 level tsp paprika
- 1 level tsp ground ginger
- 1 level tsp ground turmeric
- ¼ - ½ tsp hot or mild chilli/red pepper flakes
For the roasted vegetables
- 1 medium sweet potato (peeled and diced)
- 1 medium red pepper (diced)
- 1 medium courgette (diced)
- 1 medium onion (skinned and cut into sixteenths)
- 2 tbsp olive oil
- salt and black pepper
- 2 rounded tsp spice mix
- 120 g cooked chickpeas (amount can be doubled if liked)
For the couscous
- 120 g couscous (wholewheat if possible)
- 30 g raisins
- 30 g dried apricots (chopped)
- salt (to taste)
- 1 rounded tsp spice mix
- 250 g/ml boiling water from a kettle
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ medium lemon juice only
- 2 cloves garlic (finely chopped)
- 1 rounded tsp tomato puree
- 1 - 2 rounded tsp spice mix
- 1 - 3 tsp honey or another sweetener
- salt and black pepper (to taste)
Other ingredients
- 30 g pine nuts (toasted in a dry frying pan)
- 1 large handful mint leaves (finely chopped or shredded)
Instructions
Make the spice mix
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Stir all the spices together in a small bowl or shake in a screw-topped jar. Add as much or as little chilli/red pepper flakes as you like.
Roast the vegetables
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Preheat your oven to 220° C /200° Fan /Gas 7 /425° F with a shelf positioned near the top.
Line a large baking tray with foil.
Put the prepared sweet potato, red pepper, courgette and onion onto the tray, drizzle with the olive oil and season with salt and pepper.
Sprinkle over 2 rounded tsp of the spice mixture then toss it through the vegetables.
Place in the preheated oven and roast for 15 minutes or until the vegetables are starting to soften and char a little.
Tip: during this time soak the couscous and make the dressing as per the steps below.
Increase the heat to 240° C /220° Fan /Gas 9 /475° F and add the chickpeas to the tray, tossing them in the spicy oil.
Cook for another 5 minutes or until the vegetables are done to your liking.
Remove the tray from the oven and set aside.
Prepare the couscous
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Put the couscous, raisins and apricots in a large heatproof bowl. Add a large pinch of salt and 1 rounded tsp of the spice mix and stir.
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Pour over the boiling water, stir well, then set aside until the couscous has absorbed all the water and is soft.
Fluff up with a fork then transfer to a large serving bowl.
Make the dressing
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Put all the dressing ingredients in a small bowl and whisk together: taste and add more of any ingredient until it's to your taste.
Tip: start with the smaller amounts of honey and spice mix, a large pinch of salt, and a generous of grind of pepper and see how you like it.
Assemble the salad
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Tip the roasted vegetables, chickpeas, and all their cooking juices into the fluffed-up couscous. Toss well to combine.
Pour over the dressing, toss again, then set aside until the vegetables are cool.
Tip: set aside in the fridge if the room is warm or you plan to eat later.
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When ready to serve, taste and adjust the seasoning or spices if necessary then toss through the pine nuts and mint.
Can be stored in an airtight container in the fridge for up to 3 days.
Best brought to room temperature before eating.