Couscous salad with roasted vegetables from the oven
A delicious couscous salad with roasted carrot and pepper.
A delicious vegetarian sweet couscous salad with oven-roasted vegetables. This recipe is perfect for when you don't want to eat meat. Serve as a side dish during Christmas dinner.
Preparation
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Thinly slice the bell peppers and the red onion into half rings. Finely chop the apricots. Peel the carrots. Leave them whole or cut them into pieces of about 3 cm. For whole carrots, it's a good idea to pre-cook them in boiling water for 2 to 3 minutes and then rinse them under cold running water.
Combine the olive oil and World Spice Blend - Garam Masala in a bowl. Add the bell pepper, carrot, and red onion and mix well. Spread this mixture on a baking sheet lined with parchment paper and bake in a preheated oven for 20 to 25 minutes.
Meanwhile, combine the couscous and apricots in a bowl. Add 300 ml of boiling water (or vegetable stock) and cover with aluminum foil. Let it soak for about 8 to 10 minutes. Fluff the couscous with a spoon.
In a bowl, mix the soaked couscous with the roasted vegetables from the oven and serve immediately.
Ingredients
- 1 gele paprika
- 1 groene paprika
- 450 g bospeen
- 300 g couscous, naar keuze
- 250 g abrikozen zonder pit
- 1 rode ui
- 1 el World Spice Blend - Garam Masala
- 4 el olijfolie
- 300 ml kokend water (of groentebouillon)
Supplies
- Baking tray
- Baking paper
