Roasted Vegetable Salad with Pearl Couscous

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Chop the vegetables: butternut squash, beets, and cauliflower into small cubes.

Line the chopped vegetables in a baking tray.

Season the vegetables with salt, crushed black pepper, and a couple of pinches of sumac.

Sprinkle grated garlic over the vegetables.

Drizzle with good quality olive oil and toss until evenly coated.

Place the tray in a preheated oven and bake for 40 to 45 minutes at 400°F until tender.

While the vegetables roast, toast 1 cup of pearl couscous in a small pan over medium heat for about 5 to 8 minutes until lightly golden brown.

Pour in water with a pinch or two of salt or vegetable stock, cover, reduce heat to medium-low, and cook for about 20 minutes until tender and liquid is absorbed.

Once the couscous is ready, give it a good mix and set aside.

In a bowl, combine crushed garlic, olive oil, finely chopped onions, harisa paste, salt, crushed black pepper, finely chopped parsley, fresh basil, lemon zest, and lemon juice. Mix well to create the harisa spice mix.

Remove the roasted vegetables from the oven and check for doneness.

Transfer the roasted vegetables to a large bowl, add the cooked pearl couscous and the harisa mixture, and toss well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens