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Moroccan salad with Couscous and roasted vegetables

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

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

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.