Source: The Parkdale Potluck Cookbook
Date tried: May 21, 2016
Yield: variable, make as much as you need
Time needed: 30 minutes to roast vegetables; about 20 minutes to assemble after vegetables have cooled.
It is often worth while to give a recipe a second try. I didn’t care much for this the first time I tried it, but realized I had made it in a hurry. So I tried again taking more care. I even roasted the vegetables a day ahead so I could pay full attention to making the dressing and salad. And it was quite good!
Roasted Vegetable Couscous Salad with Harissa-style dressing.
a quantity of roasted vegetables of your choice
10 oz. medium couscous
18 fl. oz. vegetable stock (may use a vegetable bouillon cube)
1/2 cup firm goat’s cheese
salt & freshly-milled pepper
3/4 cup mixed salad leaves of your choice—lettuce, parsley, etc.
1/2 cup extra virgin olive oil
1 rounded tsp. cayenne pepper
2 Tbsp. ground cumin
2 heaped Tbsp. tomato purée
4 Tbsp lime juice (approx. 2 limes)
Roast the vegetables. The contributor notes that she used an eggplant, two small summer squash, one red and one yellow pepper, a small bulb of fennel, 2 garlic cloves and a large red onion. I made a smaller, simpler combination of sliced carrots, yellow bell pepper and a white onion.
To roast: cut the vegetables up into 1” squares of bite size pieces to all roast at the same time. Coat in olive oil, season with salt and pepper and roast in a 400oF oven for approximately 30 minutes or desired degree of doneness. Allow vegetables to chill.
(You could also roast veggies on a BBQ.)
Place couscous in a large heat-proof bowl.
Pour boiling stock over it.
Leave to one side for five minutes or until stock is absorbed.
Meanwhile, cut cheese into sugar-cubed size pieces.
Make dressing by whisking all ingredients together in a bowl and pour into a serving jug.
When couscous is ready, place it in a large, wide salad bowl.
Gently fork in the cheese and the roasted vegetables.
Arrange greens on top and drizzle a little dressing over the top.
If you like, garnish with a bit of toasted onion. (optional)
Pass the rest of the dressing around separately.