This roasted vegetable and couscous salad is inspired by the Mediterranean and is easily adaptable. It’s largely hands-off as the oven does most of the work, and everything can be made in advance. You can use whatever vegetables you prefer, but I love a mix of aubergine, zucchini, red & yellow bell peppers, and red onion as my base. I often use this mix of roasted vegetables for a pasta sauce to which I just add tomato sauce and basil pesto or fresh basil.
Couscous is made from durum wheat semolina so is actually a type of pasta although it’s often thought of as a grain. I have used wholewheat couscous in the is the recipe because I prefer the flavour, texture, and added fiber it gives. You can use any couscous you prefer.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
