I’ve never really been too good at cooking cous cous but I’ve finally learnt how! Oh my and it is so easy!! Ridiculously so! You literally just cover it with boiling water (just enough to cover the top) and leave it to stand until all the water has gone. Okay so this salad has an incredible pesto added to it – I made my own but feel free to use a premade one. I’ve used a series of Mediterranean vegetables in this salad but you can always add in different ones or use whatever is in your fridge. For example, you could use brinjals, baby marrows and even butternut. Experiment! 😀
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Mediterranean Cous Cous Salad
Ingredients
Scale
- 1 ½ cups cous cous
- 1 red pepper, cut into squares
- 1 yellow pepper, cut into squares
- 1 brinjal, chopped
- 1 red onion, cut into 8 pieces
- 3–4 sprigs of Thyme
- 2 cloves garlic, crushed
- 10 cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- Black Pepper and Salt
Ingredients for Coriander Pesto:
- 1 cup coriander
- 6–7 pecan nuts
- 2 tablespoons olive oil
- Pinch of salt
- Juice of half a lime (or you could use lime juice ½ teaspoon or even lemon juice)
Instructions
- Place the cous cous in a large bowl and then pour just enough boiling water over the cous cous to cover it completely. Now allow it to stand and absorb the water.
- Place all the vegetables, thyme and garlic on a baking tray. Drizzle with olive oil and grind a little salt and pepper over the vegetables.
- bake at 180 for 30-35 minutes.
- In the meantime, make the pesto by combing all the ingredients in a bowl and mix with a stick blender or a mortar and pestle until a fine paste forms.
- Now mix the pesto into the cous cous – using your hands here is probably the easiest. Lastly, mix in the vegetables! And voila a tasty roasted vegetables cous cous salad.
