WARM COUS COUS, VEGETABLE AND FETA SALAD

Warm Cous Cous, Vegetable and Feta Salad image

Provided by English_Rose

Categories Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Previous Next

1 red pepper, deseeded and cut into quarters
2 zucchini, thickly sliced
2 garlic cloves
2 tablespoons olive oil
12 ounces couscous
9 ounces cherry tomatoes, halved
6 ounces feta cheese, crumbled
12 basil leaves, finely shredded
1 lemon, cut into wedges
1 tablespoon white wine vinegar
1 tablespoon basamic vinegar
4 tablespoons olive oil
1 lemon, juice
salt & freshly ground black pepper

Steps:

Preheat the oven to 425°F.
Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.
Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.
Remove the vegetables from the oven and discard the garlic cloves.
Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.
Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.
Toss together. Whisk all the dressing ingredients together and pour over.
Serve.