Roasted Vegetables Cous Cous Salad with Feta.
But first…….some cringing…..
I’ve always been an emotional one, even from a young age. I can remember becoming hysterical when Sarah Murray left my middle school and we all joined hands at the end of the school disco and sang Starmaker from Fame to her as she stood in the middle of the hall. I meant every damn single word from the very bottom of my 8-year-old broken heart. I can still see it now and whats more I can still feel it. I had never known pain like it. The best of it was that she wasn’t even a good friend of mine. Even back then I was like a rat up an emotional drain pipe. Any storm in a port.
In the next stage of my youth I was still an exceptionally emotional Sue. Cheesily predictable. Filled with overwhelming love I would be overcome with a powerful need to convey the depth of my profuse feelings for my long suffering friends as we stumbled into the local kebab shop at the end of a drunken evening. Every time without fail. No listen, you don’t understand…..I really, really, really bloody love you…….cringe city central.
Since embarking on this prequel to the Mother Menopause I have found myself blindsided by these tidal waves of emotion once more.This time without a double vodka in sight. They come from nowhere with the power to bring me immediately to my knees. A sucker punch to the guts that actually hurts. I find it hard to speak, think and even to breathe when it really gets me by the short and curlies. In about five seconds I can be engulfed in a tearful assault of emotion that takes absolutely no prisoners. It can occur anywhere and anytime, alone or in a crowd it cares not. Anything can set it off, an advert, a conversation, a memory. Yesterday it was Lionel Ritchie……Damn the Ritchie……. It’s merciless.
However this salad has brought much comfort to my erratic soul this week. I have had it in my mind for at least a year. It is based on a Delia recipe from her Summer Collection. I have heavily tweaked it. My tastes are a little less travelled than hers. But ever one for my comfort zone of recipes, I have never quite seemed to get round to it. But I am so glad I finally did. It is knock your pop socks off delicious and a plonk it on the table, one bowl veg and carb serving. It can be made a little ahead and looks impressive and accomplished served in a glass bowl. Perfect for a BBQ or any get together. It is, quite simply, outstanding and I need you to understand how much I really, really, really bloody love it……..
Roasted Vegetable Cous Cous Salad Recipe.
After chopping the veg all that is required is a jolly good roasting followed by a fabulous pairing with small chunks of Feta Cheese, Coriander and the Moroccan Dressing.
After the cous cous marinade it is simply an assembly and layering of these delicious food combos.
This is a King of salads.It is absolutely fabulous.With something for everyone it's heat can be controlled to let the other flavours shine through too.I couldn't stuff it in fast enough.
- 3 medium courgetttes sliced into 2 cm discs
- 3 yellow/red peppers cut into 5cm ish squares
- 3 medium carrots peeled and cut into batons
- 500 grams medium tomatoes skinless-pour over boiling water and steep to remove skins.
- 3 medium onions
- 2 fat garlic cloves minced
- 2 tbsps torn basil leaves
- 3 tbsps extra virgin olive oil
- 1 generous pinch of sea salt
- 80 mls extra virgin olive oil
- 1 tsp cayenne pepper
- 2 tbsps cumin
- 2 heaped tsps tomato puree
- 1 medium juice of a lemon
- 275 grams medium cous-cous
- 2 tbsps dressing
- 500 mls vegetable stock
- 200 grams feta cheese
- 30 grams coriander stalks removed
- 200 grams salad leaves
Preheat the oven to 220 C
Prepare all the veg and put on a large baking tray.Mix up all the oil, basil, garlic and salt and pour over. Give a good rummage around to coat all the veg. Roast for about 40 mins or until the edges begin to char. Set aside to cool.
Whilst the veg are roasting make the dressing. Mix all the ingredients together. I use a little mini whisk.You could just use a fork. It's all in the wrist...Pour into a small jug.
Put the cous-cous into the bowl that you will be serving the salad in. Pour over the just boiled stock and then stir through 2 tbsps of the dressing.Cover with clingfilm and set aside for 5 mins.
When ready to assemble chop the cheese into 2 cm chunks and place along with the roasted veg on top of the cous cous. Cover it all with the salad leaves and coriander. When you are ready to take to the table drizzle a little of the dressing on top of the salad and serve the rest in the jug on the table.
Apply to face as the tears run down your cheeks.
The dressing is quite hot so by serving it at the table it can allow for all palates. It is best served at room temperature.Seriously fill your face. Enjoy!