Couscous Salad Recipe With Roasted Vegetables, Almonds And
This Mediterranean style pesto couscous salad recipe is really easy and
incredibly tasty. Remember that couscous is actually a type
of pasta and therefore a processed food. That means the
amount of liquid you use for soaking can vary according to your brand.
Follow the packet instructions for the amount of water to use
if it's different to what I've recommended below. I've
deliberately used the minimum amount of liquid for this couscous recipe
because if it's not enough, it's easy to add a little bit more after a
few minutes. If it's too much, you can't take it out!
If you'd like to learn more, read my guide on how to cook couscous
400g/7 oz/2 cups couscous
5 tablespoons of pesto
1 red pepper, coarsely chopped
1/2 courgette, coarsely chopped
1 medium carrot, coarsely chopped
5 tablespoons of mixed nuts. I like to use half pistachios,
half whole blanched almonds
3 tablespoons flat leaf parsley
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
salt & pepper
1. Combine the pesto with 400mls/14 fl oz/1¾ cups of hot
water. Season with salt
and pepper and pour over the couscous. Stir with a fork and
leave until the water is absorbed - about 10 minutes.
2. Roast the pepper, carrot and courgette in the oven at 200C for 20-30
minutes till soft.
3. While the vegetables are cooking, roast the nuts on an oven tray for
about 4 minutes. Pine nuts burn easily so keep a close eye on them.
4. When the couscous has absorbed all the water, fluff it up with a
fork, add the vegetables,
parsley, nuts, olive oil and vinegar. Check the seasoning,
add more salt and pepper if you need to and serve.