Roasted Vegetable Cous-cous Salad with Harissa-style Dressing
Serves 4·Added 5 May 2026 by Tom Melhuish
MainVegetarianSummer
Ingredients
| 1 | quantity | roasted vegetables(see page 110) |
| 1 | small bulb | fennel(chopped, substituted for the yellow pepper) |
| 10 | oz | medium cous-cous |
| 18 | fl oz | vegetable stock |
| 4 | oz | firm goat's cheese |
| salt | ||
| freshly milled black pepper | ||
| 3 | oz | mixed salad leaves(such as lettuce, coriander leaves, flat-leaf parsley, rocket) |
| 4 | fl oz | extra virgin olive oil |
| 1 | rounded teaspoon | cayenne pepper |
| 2 | tablespoons | ground cumin |
| 2 | heaped tablespoons | tomato purée |
| 4 | tablespoons | lime juice(approx. 2 limes) |
| 1 | tablespoon | black onion seeds |
Method
1.Prepare the roasted vegetables as on page 110, then remove them to a plate to cool.
2.When ready to assemble the salad, place the cous-cous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
3.Meanwhile cut the cheese into sugar-cube-sized pieces.
4.Make up the dressing by whisking all the dressing ingredients together in a bowl, then pour into a serving-jug.
5.To serve the salad, place the cous-cous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables.
6.Arrange the salad leaves on top and, just before serving, drizzle a little of the dressing on the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.
Recipe Notes
AI · may be inaccurate
Substitutions
- yellow pepper → fennel (recipe preference)
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