Roasted Vegetables Couscous - easy & simple to do, especially with Airfryer

ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝕍𝕖𝕘𝕖𝕥𝕒𝕓𝕝𝕖𝕤 & ℂ𝕠𝕦𝕤𝕔𝕠𝕦𝕤 𝕊𝕒𝕝𝕒𝕕
Serves 4
The couscous salad is done in many ways & styles. This is how we like it, with roasted vegetables & could keep well in the fridge so you can grab something for a quick yummy lunch, & up to 5 days. You could use any vegetables you like & roast them in an Airfryer or oven, as long as they are all the same size so they cook evenly & easy to eat.
Cʜᴏᴏsᴇ Aɴʏ Oꜰ Tʜᴇ Fᴏʟʟᴏᴡɪɴɢ:
1 large swede, cut into small chunks
4 carrots, cut into small cubes
1 large fennel bulb, cut into small cubes
1 small butternut squash, cut into small cubes
4-6 small red onions, cut into small wedges/ quarters
1 large courgette, cut into small cubes
1 large aubergine, cut into small cubes
Oil for roasting
200g / 1 cup couscous
250ml / 1 cup boiling water
1 tbsp olive oil
1 tsp seasalt
Dressing:
1 fat garlic cloves, crushed
1 tsp seasalt
Juice of 1 fat or 2 small lemon
Zest of 1 lemon
50ml olive oil
1/2 tsp black pepper
1/4 tsp allspice
1/2 tsp Aleppo pepper
1 tsp dried parsley or 1 tbsp freshly chopped
1 tsp dried dill or 1 tbsp freshly chopped
🔥 Prepare & roast vegetables with oil brushed or sprayed oven & in Airfryer or oven (gas 6/200C) for 20-30 mins until browned.
🌾 Prepare the couscous in a heat-proof bowl. Follow instructions on packet. Add couscous in bowl, add salt & oil then add boiling water, mix well & cover in clingfilm or something else to keep heat in. Allow to set for 5-10 mins, the longer the better.
🥣 in a small bowl, make the dressing by crushing garlic & salt, add lemon zest & juice, olive oil, black pepper, alleppo pepper, allspice, dried or fresh herbs, mix well again.
🍴using a fork break-up the couscous into fine breadcrumbs texture & whilst warm, add the dressing & mix well again. Cover for 5 mins
🍲 Now combine the mixed vegetables with couscous, check for seasoning & serve as salad on its own or add as a side dish. Enjoy 😋
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