I’m not sure if I got my inspiration from Cafe Gitane’s delicious couscous dish or if the idea just popped into my head once when I found myself with lots of leftover roasted vegetables but either way I ended up with one great couscous salad! I get really excited to make roasted vegetables because I inevitably make too much and have lots of leftovers. The lovely nature of roasted vegetables is that not only are they fabulous fresh out of the oven but they hold up nicely for other appearances in the week. One such reincarnation is my couscous salad. I use the roasted winter vegetables that I told you about in my last post, California Roastin’, and I chop them up into smaller pieces, add them to some freshly made fluffy couscous, and then add spices, sultanas, toasted pine nuts, lemon juice, and olive oil. You could add some grilled chicken too and make it a meal-in-one! This is a quick, easy, and yummy fix.
Curried Couscous with Roasted Vegetables
Left over roasted winter vegetables (anything from 1-3 cups)
1 Cup couscous
1 handful sultanas (white raisins)
1 handful toasted pine nuts
1/4 C lemon juice (1 to 1 1/2 lemons – this will vary a little depending on how juicy your lemons are)
2 Tablespoons olive oil
1 Teaspoon curry
1/2 Teasponn cumin
1/2 Teaspoon dried coriander
Sea salt/pepper to taste
Some other additions that are really good: grilled chicken or grape tomatoes….
1) Prepare couscous according to package directions – and allow some time for it to cool a little before assembling the salad. Use a fork to fluff up the couscous.
2) In a dry pan add the handful of pine nuts and over medium heat allow them to toast – keep an eye on them as this happens really quickly! When they are golden brown remove from heat – they’re done!
3) Chop the leftover roasted vegetables and add to a medium-sized bowl, add the couscous, curry, cumin, coriander, olive oil, lemon juice, pine nuts, and anything else such as grilled chicken or grape tomatoes. Taste the salad to see if it requires any additional salt/pepper. I recommend tasting because the roasted vegetables will already have been seasoned with some salt and pepper and you won’t want to over-do it!