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Couscous Salad served on a white plate and garnished with fresh basil leaves.

Couscous Salad Recipe

Craving something fresh and colourful? This Couscous Salad combines roasted vegetables, fluffy couscous, and a bright lemon vinaigrette in a satisfying Mediterranean-inspired dish.

Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time 2 hours
Total Time: 3 hours 15 minutes
Servings: 6 – 8

Ingredients

  • 500 g pre-cooked couscous
  • 2 small red capsicums or 1 large red capsicum
  • 1 zucchini
  • 1 medium eggplant
  • 6 semi-dried tomatoes – chopped
  • juice of 2 lemons
  • extra-virgin olive oil – equal in quantity to the lemon juice
  • 2 tbsp honey
  • salt – to taste
  • black pepper – to taste
  • vegetable oil

Optional

  • ¼ preserved lemon – skin only, very finely chopped
  • fresh basil leaves – for garnish

Instructions

Prepare the Vegetables

  1. Rub the capsicums with extra-virgin olive oil and place them in an oven-proof dish lined with baking paper.
  2. Bake in a preheated fan-forced oven at 180°C – 350°F for 30 minutes, or until cooked through. Remove from the oven, cover with foil, and let them steam to loosen the skins.
  3. Once the capsicums are cool enough to handle, peel off the skins and remove the stems and seeds.
  4. Cut the capsicums into thin strips and transfer them, along with their cooking juices, to a small bowl. Set aside.

  5. Wash the eggplant and zucchini, then cut them into 3 cm – 1 ¼-inch cubes.

  6. Place the eggplant cubes in a bowl of cold salted water and soak for 30 minutes to reduce their bitterness.
  7. Deep-fry the zucchini in hot vegetable oil, then transfer to a bowl lined with absorbent kitchen paper. Set aside.

  8. Drain and pat the eggplant dry, then fry in the same oil until golden. Transfer to a bowl lined with absorbent kitchen paper and set aside.

  9. Finely chop the semi-dried tomatoes and preserved lemon, if using. Set aside.

Make the Vinaigrette

  1. Whisk together equal parts lemon juice and extra-virgin olive oil. Add the honey, salt, and pepper, then whisk until the honey has dissolved and the vinaigrette is smooth.

Assemble the Couscous Salad

  1. Prepare the couscous according to the packet instructions.

  2. Let the couscous cool for 5 minutes, then transfer it to a large bowl. Add the prepared vegetables and vinaigrette, then toss until evenly coated.
  3. Let the salad rest for at least 2 hours before serving to allow the flavours to develop.
  4. Garnish with fresh basil leaves and serve at room temperature.