Couscous and roasted veg salad

Couscous and roasted veg salad


1 person made this

About this recipe: A tasty filling salad full of vegetables and antioxidants goes well with any meat dish but my favourite is roast chicken. Could be a meal on its own for veg lovers.

Raven Gisborne-Hawke's Bay, New Zealand

Serves: 4 

  • 2 carrots, cubed
  • 1/4 courgette, cubed
  • 1 red chilli, quartered
  • 4 tablespoons oil
  • 2 teaspoons dried coriander
  • 1 bunch baby asparagus
  • 8 cocktail tomatoes
  • 250ml chicken stock
  • 175g couscous
  • For the dressing
  • 2 tablespoons lemon balm, chopped
  • 2 tablespoons chopped fresh coriander
  • 1 teaspoon mint jelly
  • 1 teaspoon prepared mustard
  • 4 teaspoons orange juice
  • 2 dashes lemon juice
  • 2 tablespoons balsamic vinegar
  • To assemble
  • 1/3 cucumber, chopped
  • 1 small handful dried cranberries

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 200 C / Gas 6.
  2. Prepare carrots, courgette and chilli and toss with oil and dried coriander in an ovenproof dish.
  3. Roast in oven for 20 minutes. Add asparagus spears and tomatoes to dish and toss to cover in oil. Roast for 20 further minutes.
  4. Boil chicken stock and add couscous. Leave couscous for a few minutes off the heat to cook, then fluff with a fork. (optionally add a knob of butter)
  5. Mix dressing ingredients together and let stand.
  6. Let roasted vegetables cool a little. Remove chili from vegetable mix and chop finely before returning to dish.
  7. Add cucumber and cranberries to cooling vegetables. Pour dressing over vegetables and toss.
  8. Add couscous to vegetable mix and serve warm or chilled.


Can use half polenta and half couscous, but cook the polenta before adding the couscous as it takes longer to cook. Feel free to use seasonal veg to change this salad as the seasons progress or any dried fruit you enjoy.

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Reviews (1)


Was inspired by a similar recipe on the site but the carrot was raw and did not have as many vegetables in it. - 15 Apr 2011

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