itsdelicious2

 

Recipe : Sardinian couscous and roasted vegetable salad

1 large beet, peeled and cut into chunks

1/2 red onion, peeled and cut into chunks

5 pink radishes, cut into halves

2 bell peppers, seeded and cut into quarters

1 yellow zucchini, cut into chunks

1 green chili pepper, seeded and halved

2 garlic cloves, peeled and cut in half

1 tbsp oil

2 tsp salt

1 tbsp butter

10 cherry tomatoes, halved

1 handful of mixed leaves

2 tbsp white wine vinegar

1 tbsp fresh mint and basil, finely chopped

1 cup cooked couscous, (any type is fine)

Preheat the oven to 400oF. Lay the first 7 ingredients onto a baking dish, drizzle with the oil, sprinkle over the salt and roast for 40 minutes. Remove from the oven and add the butter, dotted over the top. Return to the oven and continue to cook for another 10 minutes or so until all the vegetables are soft. Remove and allow to cool.

 

Cook the couscous according to the instructions, (usually boil briefly until soft or al dente - I would usually boil in chicken stock, but one guest is vegetarian, so I used water). Drain well, mix in about 1 tbsp of butter and allow to cool.

When the roasted vegetables and couscous are cool, mix them together in a large bowl, stirring well but gently to avoid breaking up the veg.

Add the tomatoes, leaves, wine vinegar, salt and herbs and toss together well. Let this salad stand at room temperature rather than refrigerating to keep the flavours bright and strong.