Moroccan Roast Vegetable Salad

This Moroccan Salad is absolutely delicious. Warmly spiced cous cous, chunks of feta cheese and roasted vegetables combine together to make a taste sensation. Obviously it looks beautiful in it’s bowl but it is also a great one bowl side to serve alongside many main dishes.  I love to serve it at a BBQ where it will happily sit alongside everything that comes off the BBQ.

Moroccan Roast Vegetable Salad with Cous Cous

Moroccan Salad with Feta.

This Vegetable Salad is absolutely delicious and I don’t say it lightly. Packed with flavour it is perfect for easily feeding a small crowd and a real centrepiece when you want to impress. That said I would make it to eat alone in my slippers. Served warm my Cheese Scones or Bad Boy Brioche are incredible with it. The caramelised roast vegetables marry together amazingly with the moroccan spices and salty acidity of the feta cheese. Deeeelicious.

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……..

Moroccan Salad Recipe.

Roasted Vegetables

Chop the veg, season and drizzle with olive oil and herbs.  Give them a jolly good roasting for about 40 minutes at 220 C/425 F/Gas Mark 7. Set aside.

Roasted Vegetables with Feta Cheese and Coriander

Whisk the cous cous marinade ingredients together in a bowl. Pour the boiling vegetable stock onto the cous cous in the serving bowl and add 2 tbsps of your dressing, cover with clingfilm to steep for about 5 minutes. When ready to serve add the roasted vegetables and chunks of feta cheese. Finally add the salad leaves and drizzle the remaining dressing over the top.

Moroccan  Salad

5 from 2 votes

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Moroccan Salad.

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.

Course Salad

Cuisine Universal

Keyword morrocan salad, roast vegetable salad

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 people

Calories 419 kcal

Author Apply To face Blog

Ingredients

Roast Vegetables

• 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

Dressing

• 80 mls extra virgin olive oil
• 1 tsp cayenne pepper
• 2 tbsps cumin
• 2 heaped tsps tomato puree
• 1 medium juice of a lemon

Cous-cous

• 275 grams medium cous-cous
• 2 tbsps dressing
• 500 mls vegetable stock
• 200 grams feta cheese

Salad

• 30 grams coriander stalks removed
• 200 grams salad leaves

Metric - U S Customary

Instructions

1. Preheat the oven to 220° C/425°F/Gas Mark 7

2. 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.

3. 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.

4. 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.

5. 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.

6. Apply to Face as the tears run down your cheeks.

Recipe Notes

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.

I do sometimes roast the veg beforehand and warm through when needed.

Seriously fill your face. Enjoy!

Nutrition Facts

Moroccan Salad.

Amount Per Serving

Calories 419 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 653mg28%

Potassium 787mg22%

Carbohydrates 43g14%

Fiber 5g21%

Sugar 9g10%

Protein 11g22%

Vitamin A 5370IU107%

Vitamin C 53.8mg65%

Calcium 230mg23%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

I do try to use organic vegetables if I can. I am loving the #OrganicSeptember challenge at the moment. It beats dry January hands down…… This dish would be perfect to showcase some beautiful organic veg at any time of the year but I shall be making it again for my contribution to the cause. My Panzanella too would be a perfect dish here. A real celebration of beautiful produce.

This Moroccan Salad is best eaten in the first sitting. However I eaten it the day after having stored it covered in the fridge.

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