Warming Winter Salad – Roast Vegetable and Couscous
With the temperature dropping this week it can sometimes be easy to indulge in the traditional comfort foods. Most of which are full of fat and sugar, and will probably leave you energyless and feeling worse than you did before eating them.
I like to adapt recipes to suit different occasions and seasons. I might serve this particular recipe cold at a bbq in the summer for example, but at this time of year, warm with some meat or fish would be a better option.
This salad is full of nutrients, and the slow release carbohydrates will keep you satisfied even on the coldest, darkest of winter nights.
I suggest preparing extra and packaging up for lunch the following day when you can enjoy cold, or warm by placing in the microwave for a minute or two.
As always, feel free to use a different combination of vegetables, cooking is all about using up what you have. And, buying what is in season ensures you get the freshest most natural ingredients every time.
Always buy the best ingredients you can afford, opting for organic products when possible. Non-organic foods have usually been subject to harmful chemicals during the growing and cleaning process.
There is no special equipment required for this recipe. All you need is a baking tray and a bowl. Happy cooking!
Roast vegetable and couscous salad
250g wholegrain couscous
2 peppers (any colour)
200g cherry tomatoes
1 large pinch cayenne pepper
1 large pinch paprika
1 large pinch chilli flakes
Small handful of fresh basil leaves
- Heat oven to 200⁰C and wash vegetables.
- Chop all vegetables roughly into one inch cubes, place in roasting tray and generously cover with olive oil.
- Sprinkle vegetables with chilli flakes, salt and pepper and shake to ensure they are all coated with oil.
- Place in the oven to roast for 40 minutes, shaking half way through.
- Place couscous in a bowl with cayenne pepper, paprika and a pinch of salt and pepper.
- Pour boiling water over couscous (it should come to 1 cm above the level of the cous cous) and cover with lid or cling film until all of the water is absorbed.
- Stir the couscous and the vegetables together in bowl, add a splash of olive oil and basil.
- Transfer to serving bowl and drizzle with balsamic vinegar and olive oil.
- Sprinkle over a pinch of salt and some fresh ground black pepper and serve.