I’m back and what a recipe to start 2020 with. This is a delicious salad that will excite the taste buds and one that is easy to make. The turmeric in the water give the couscous a bold colour helping make this salad look even more drool worthy. It’s a great summer bbq salad or as a vegetarian lunch, just one that everybody can enjoy.
Chop all the vegetables and Roast until golden.
Cook onions and mushrooms until soft and slightly golden.
Blanch broccoli in boiling water.
Cook couscous in boiling water with turmeric.
Add all the salad ingredients together and mix well to combine.
Add all the dressing ingredients to a jar and shake well to combine.
Pour over the salad and toss well to coat the salad evenly
Roast Moroccan Vegetable Salad
1 carrot, diced
¼ cauliflower, cut into small florets
1 parsnip, peeled and diced
1 chargrilled capsicum, diced
3 flat mushrooms, diced
1 red onion, diced
¼ broccoli, diced
3 cloves roasted garlic, minced
¼ cup pinenuts
½ cup spinach
1 cup Israeli couscous
1 tbsp Moroccan seasoning
2 tbsp turmeric
Dressing:
¼ cup olive oil
1 tbsp apple cider vinegar
2 tsp Moroccan seasoning
1 tsp tumeric
1 tbsp pure maple syrup
1 tbsp tahini
Pinch of salt and pepper
Add carrots, parsnip and cauliflower to a bowl and toss with 1 tbsp olive oil and the Moroccan seasoning. Add to a lined baking tray and roast in an oven on 180c until golden, about 20-30 minutes or in an air fryer for 15 minutes. Remove and set aside in a medium mixing bowl to cool.
Meanwhile bring a small saucepan of water to a boil and add the broccoli. Cook for 1 minute and then refresh in a bowl of ice water. Once cool, strain and add to the bowl of cooled roast vegetables.
Add the onion and mushrooms to a small frying pan, along with 1 tsp olive oil and place over a medium heat. Cook until mushrooms have softened and onions are translucent and cooked through. Set aside to cool then add to the bowl with the roast vegetables.
In the same frying pan add pine nuts and place back over a medium heat. Cook until nuts start to colour, making sure to mix often to stop them from burning. Add to vegetables.
Bring a large saucepan of water to a boil and mix in the turmeric so the water is nice and yellow. Add the couscous and cook for 8 minutes. Drain and set aside to cool. Once cool mix in the cooled vegetables, spinach, garlic and capsicum until well combined. Set aside until ready to serve.
Just before serving make the dressing by adding all the ingredients to a jar and put the lid on. Shake vigorously to combine and pour over the salad. Toss and mix well to combine and coat the salad evenly. Season salad with salt to taste and serve.
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