Moroccan Roast Vegetable Salad

This Moroccan Salad is absolutely delicious. Warmly spiced couscous, 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 Summer BBQ where it will happily sit alongside everything that comes off the BBQ.

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, Cheese and Onion 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.

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  love it........

Recipe.

It is a very simple recipe but does require a little chopping.

• 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.

• Whisk the couscous marinade ingredients together in a bowl.
• Pour the boiling vegetable stock onto the couscous 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.
• This Moroccan Salad is best eaten in the first sitting. However I have eaten it the day after having stored it covered in the fridge.

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Moroccan Salad.

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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.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

0 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Salad

Cuisine Universal

Servings 8 people

Calories 419 kcal

Ingredients

 

MetricU S Customary

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

Instructions

 

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

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

Calories: 419kcal | Carbohydrates: 43g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 653mg | Potassium: 787mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5370IU | Vitamin C: 53.8mg | Calcium: 230mg | Iron: 4mg

All nutritional information is approximate and intended only as a guide.

Keyword morrocan salad, roast vegetable salad

Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

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.

Do let me know how you get on in the comments below. I love to hear from you.