Mediterranean Couscous Salad with Ballymaloe Balsamic & Irish Apple Cider Vinegrette

The Mediterranean Cous Cous Salad
  • Cooking Time: 30 minutes - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 4
  • Allergens: Nuts

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Description

Full of the flavours of the Med, this couscous salad is an ideal addition to any barbecue or buffet. As a bonus, it can be made the night before as it keeps well overnight. Feel free to add or remove any veggies or nuts from our ingredients listing but – for us – the pomegranate, cranberries and courgettes are a must! Ballymaloe Balsamic & Irish Apple Cider Vinegrette offers a clean, sharp complement to this dish –  so drizzle generously!

Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 aubergine
  • 2 red onions
  • 1 courgette
  • 250g couscous
  • 300ml vegetable stock (hot)
  • Juice of half a lemon
  • Seeds from half a pomegranate
  • 25g toasted almonds (flaked)
  • 50g toasted hazelnuts (whole & roughly chopped)
  • 50g dried cranberries/raisins
  • 8 cherry tomatoes (halved)
  • 15g parsley (chopped)
  • 15g mint (chopped)
  • Salt & freshly-cracked black pepper
  • Ballymaloe Balsamic & Irish Apple Cider Vinegrette

Dietary Suitability

  • Dairy free
  • Suitable for vegetarians
  • Suitable for vegans

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Peel the red onions and cut into wedges. Cut the other vegetables into 2 inch chunks.
  3. Toss the prepared vegetables in a bowl with one tablespoon of olive oil. Lightly season with salt & freshly-cracked black pepper
  4. Pop on to a roasting tray and oven roast for 20-25 minutes until the vegetables are starting to char at the edges.
  5. In a medium saucepan, bring your vegetable stock to the boil. Stir in the couscous, then add 2 teaspoons of Ballymaloe Balsamic & Irish Apple Cider Vinegrette 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 veggies have cooled, combine everything, including the pomegranate seeds, toasted chopped almonds and hazelnuts, the dried cranberries and/or raisins, a big bunch of chopped parsley and mint, sliced cherry tomatoes and a big drizzle of Ballymaloe Balsamic & Irish Apple Cider Vinegrette!
  7. 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 - Preheat the oven to 200°C/400°F/Gas Mark 6
  • Serves: 4
  • Skill: Easy
  • Allergens: Nuts

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