The Mediterranean Cous Cous Salad

The Mediterranean Cous Cous Salad
  • Cooking Time: 30 minutes
  • Serves: 4/6
  • Allergens: Vegetarian, vegan, dairy free.

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Description

A great BBQ salad that is better made the night before, so get ahead! This salad keeps very well and is beautifully served cold or warm.

Ingredients

  • 1 Red and 1 Yellow Pepper
  • 1 Aubergine
  • 2 Red onions
  • 1 Courgette
  • 250g Cous cous
  • 300ml Hot vegetable Stock
  • Ballymaloe Balsamic and Irish Apple Cider Vinaigrette
  • Juice of half a lemon
  • Seeds from half a pomegranate
  • 25g Toasted almonds, flaked
  • 50g Toasted hazelnuts, whole and roughly chopped
  • 50g Dried cranberries/ raisins
  • 8 Cherry tomatoes halved
  • 15g Parsley picked and chopped
  • 15g Mint picked and chopped

Dietary Suitability

  • Dairy free
  • Suitable for vegetarians
  • Suitable for vegans

Method

  1. Preheat your oven to 200c.
  2. Peel the red onion and cut into wedges, keeping the root on
  3. Cut the vegetables into 2-inch chunks. Then toss the prepared vegetables in a bowl in one tablespoon of olive oil. Lightly season with salt and pepper.
  4. Pop onto a roasting tray and oven roast for 20-25 minutes until the vegetable is starting to char at the edges.
  5. In a medium saucepan, bring your vegetable stock to the boil. Stir in the couscous add 2 teaspoons of Ballymaloe Balsamic Dressing into the water along with the juice of half a lemon. Remove from the heat and cover tightly with a lid and let the couscous steam for 5 minutes. Fluff using a fork.
  6. Once your veg has cooled, combine everything together along with the pomegranate seeds, toasted chopped almonds and hazelnuts, the dried cranberries/ raisins, a big bunch of chopped parsley and mint, sliced cherry tomatoes and a big drizzle of Ballymaloe Balsamic dressing! Stir gently to combine, and place on a large serving platter with a few mint and parsley leaves scattered over the top to garnish.

  • Cooking Time: 30 minutes
  • Serves: 4/6
  • Skill: Easy
  • Allergens: Vegetarian, vegan, dairy free.

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