Introduction
If you’re looking for a vibrant and hearty dish that bursts with flavor, this Mediterranean-inspired couscous salad is a fantastic option. Packed with fresh vegetables, rich feta cheese, and a hint of sweetness from pomegranate seeds, it makes for a delightful meal or side dish. The combination of herbs and spices elevates this dish, showcasing the beauty of fresh ingredients in every bite.
Ingredients
– 700g ripe mixed-colour tomatoes
– 1 clove of garlic
– 1 bunch of fresh mint (30g)
– Red wine vinegar
– 1 mug of couscous (300g)
– 1 aubergine
– 1 courgette
– 1 large red onion
– 2 Romano peppers
– Olive oil
– 125g feta cheese
– 2 sprigs of oregano
– 2 teaspoons runny honey
– 1 bunch of fresh soft herbs, such as flat-leaf parsley, mint, basil (30g)
– ½ a pomegranate
– 30g unsalted shelled pistachios
– Optional: extra virgin olive oil
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Yield
Serves 4-6
To create this delicious dish, start by blending the ripe tomatoes and garlic with fresh mint. Use red wine vinegar, water, and sea salt to enhance the flavors, then add couscous and leave it to hydrate in the fridge. Prepare your vegetables for roasting, including aubergine, courgette, onion, and Romano peppers, tossing them with olive oil for even cooking. Feta cheese is drizzled with honey and roasted until golden. Once everything is ready, combine the hydrated couscous with the roasted vegetables and soft herbs, and finish with pomegranate seeds and pistachios for a marvelous crunch. A drizzle of extra virgin olive oil adds a finishing touch. Enjoy this colorful dish as a refreshing meal or a stunning side at your next gathering!
Detailed Directions and Instructions
Step 1: Prepare the Tomato Sauce
Roughly chop the 700g ripe mixed-colour tomatoes. Peel 1 clove of garlic and place both the tomatoes and garlic in a blender. Tear in the fresh mint, reserving a handful of nice baby leaves for later. Add 2 tablespoons of red wine vinegar, 1 tablespoon of water, and a pinch of sea salt. Blitz until smooth. Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to taste, then stir in 1 mug of couscous (300g). Cover and leave to rehydrate in the fridge for 1 hour.
Step 2: Preheat the Oven
Preheat your oven to 180°C/350°F/gas 4.
Step 3: Prepare the Vegetables
Trim and cut the aubergine into 8 lengthways and cut the courgette similarly. Peel the large red onion and cut it into quarters. Deseed the 2 Romano peppers and cut them into quarters lengthways. Place all the prepared vegetables in a large roasting tray, drizzle with 2 tablespoons of olive oil, lightly season with salt and pepper, and toss them together.
Step 4: Roast the Vegetables and Feta
Rub 125g feta cheese with a little olive oil. Strip the leaves from the 2 sprigs of oregano and sprinkle over the feta. Drizzle the feta with 2 teaspoons of runny honey and place it in the center of the roasting tray. Roast everything for 30 minutes, or until the vegetables are lightly golden.
Step 5: Combine Couscous and Vegetables
Pick and finely chop the fresh soft herbs such as flat-leaf parsley, mint, and basil, reserving a few small leaves for garnish. Toss the chopped herbs through the rehydrated couscous along with the roasted vegetables, then crumble the roasted feta over the top.
Step 6: Garnish and Serve
Hold half of the pomegranate cut-side down in your hand and bash the back with a spoon to release the seeds over the couscous. Scatter the reserved herb leaves on top. Bash and sprinkle over 30g unsalted shelled pistachios. If desired, drizzle with 1 tablespoon of extra virgin olive oil, then serve and enjoy!
Notes
Note 1: Ingredient Substitutions
If some ingredients are not available, consider using other vegetables like zucchini or bell peppers instead of aubergine and courgette.
Note 2: Couscous Alternatives
You can substitute couscous with quinoa or bulgur wheat for a different texture.
Note 3: Adjusting Flavors
Taste the tomato sauce and couscous mixture before serving and adjust the seasoning according to your preference.
Note 4: Serving Suggestions
This dish pairs well with grilled meat or can be served as a standalone vegetarian option.
Note 5: Storage
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.
Cook techniques
Blending
Roughly chop tomatoes and garlic, then blend with fresh mint, red wine vinegar, water, and sea salt until smooth. Strain the mixture through a coarse sieve to achieve a silky texture.
Rehydrating Couscous
After blending the tomato mixture, stir in couscous, cover, and refrigerate for 1 hour to allow it to absorb the flavors and expand.
Roasting Vegetables
Trim and cut aubergine, courgette, onion, and peppers, then drizzle with olive oil and seasoning. Roast in a preheated oven until vegetables are lightly golden and tender.
Flavoring Feta
Rub feta cheese with olive oil, sprinkle with oregano leaves, and drizzle with honey before roasting. This enhances its flavor and adds a caramelized effect.
Herb Mixing
Finely chop a variety of fresh herbs, and toss them through the couscous and roasted vegetables for an aromatic finish.
Pomegranate Seed Extraction
Hold a cut pomegranate half cut-side down and gently bash it with a spoon to release the seeds effectively over the dish.
Garnishing
Top the finished dish with reserved herb leaves and crushed pistachios for added texture and visual appeal. Drizzle with extra virgin olive oil for extra richness.
FAQ
Can I use different types of cheese instead of feta?
Yes, you can substitute feta with other cheeses like goat cheese or ricotta, depending on your taste preference.
How do I make this dish vegan?
To make the dish vegan, omit the feta cheese and use a plant-based alternative. You can also replace honey with maple syrup.
What can I serve this dish with?
This dish pairs well with grilled meats, fish, or can be served as a standalone vegetarian option.
Can I make this dish ahead of time?
Yes, you can prepare the blended sauce and roasted vegetables in advance, then assemble everything just before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the roasted vegetables gently before serving.
Conclusion
The combination of roasted vegetables, fresh herbs, and feta cheese creates a vibrant and nutritious dish that beautifully highlights the flavors of ripe mixed-color tomatoes and aromatic spices. The addition of pomegranate seeds and pistachios offers a delightful crunch and sweetness, making this dish not only visually appealing but also a perfect harmony of flavors and textures.
Vegetable Stir-Fry with Couscous
Swap the roasted vegetables for a quick stir-fry of any seasonal vegetables, such as bell peppers, carrots, and snap peas, and toss them with couscous for a light yet satisfying meal.
Stuffed Bell Peppers
Use the couscous mixture to stuff halved Romano peppers along with feta and herbs, then bake until the peppers are tender and the filling is heated through.
Mediterranean Couscous Salad
Leave the vegetables uncooked and mix the couscous with diced cucumbers, cherry tomatoes, olives, and crumbled feta cheese for a refreshing salad perfect for warm days.
Herbed Tomato and Feta Tart
Create a savory tart using a puff pastry base, layering sliced tomatoes, crumbled feta, and fresh herbs, then bake until golden brown and flaky.
Aubergine and Courgette Bake
Slice the aubergine and courgette thinly, layer them with tomato sauce and feta in a baking dish, then bake until bubbly for a delicious vegetable bake.
Pomegranate Yogurt Dip
Blend yogurt with minced garlic, herbs, and pomegranate seeds for a creamy dip that pairs well with fresh vegetables or pita bread.
