COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH
From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.
Provided by Ciocia Laura
Categories Greens
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Roast desired vegetables in hot oven, 400°F.
- Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
- Prepare couscous by covering couscous with hot vegetable stock.
- While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
- Arrange layer of greens on large plate.
- Arrange roasted vegetables plus fennel over greens.
- Scatter blobs of goats' cheese over vegetables.
- Arrange remaining greens and scatter fennel fronds over the top.
- Sprinkle with nigella seeds.
- Dress salad at the table.
Nutrition Facts : Calories 292.9, Fat 15.3, SaturatedFat 2.1, Sodium 71.8, Carbohydrate 33.9, Fiber 3.9, Sugar 1.1, Protein 6.4
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