Roasted Veg Cous Cous

I make this salad throughout the summer months, especially if I have friends coming over. You can make it the day before, so it’s a really great recipe to have on hand. It makes a tasty lunch, too. 

Full disclosure, I got the idea for this recipe from a Marks and Spencer salad pot. There was a time when I’d buy two of those pots per week and I thought how lovely it’d be to serve as a party salad. I didn’t have the budget for that, so decided to make my own. This recipe is kind on the pocket and makes enough for a large group as a side.

The roasted red peppers are the star of the show and although you can leave the skins on, they’re much nicer to eat when peeled.

Eggplant

Ingredients (serves 6-8 as a side):

  • 7oz (200g) cous cous
  • 8.45fl oz (250ml) boiled water
  • 2 roasted red peppers, diced, click here for the recipe
  • 1 large eggplant, cut into bite-sized cubes
  • 2 zucchini, cut into bite-sized cubes
  • 1 red onion, chopped
  • Juice of one lemon
  • 7 tablespoons (UK 6tbsp) of olive oil
  • Salt to taste

Cous Cous

Method:

  1. Preheat the oven to 392°F (180°C).
  2. Roast the red peppers in a separate oven tray with two tablespoons of oil. Click here for the instructions. Keep the leftover oil from the tray for later.
  3. Place the zucchini and eggplant in a large oven tray and add two tablespoons of olive oil (a little more if needed). Move the veggies around to make sure they are evenly coated in oil. Roast for about 15 minutes before adding the onion. Continue to roast for a further 15 minutes, turning them over a couple of times during this time.
  4. Meanwhile, bring a kettle of water to the boil. Place the cous cous in a large bowl and add the boiled water. Let stand until the cous cous has soaked up all of the water. Add to a large bowl and gently break it up with a fork. It should be light and fluffy.
  5. When the vegetables are done, remove from the oven and allow to cool. If there is leftover oil from the red pepper, drain it off using a spatula. It will be packed with flavour.
  6. Add the aubergine and courgettes to the cous cous and mix well. Then add the red peppers and mix again. Follow this with the leftover red pepper oil and two tablespoons of olive oil. The mix should be more wet than dry.
  7. Add the juice of one lemon and season to taste. Mix well and top with some fresh parsley.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them!

Tanya x

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