Best 5 Delia Smith Roasted Vegetable Couscous Recipes

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"Delia Smith roasted vegetable couscous" is a delicious and healthy dish that is perfect for a quick and easy meal. The combination of roasted vegetables, fluffy couscous, and fragrant spices creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you are looking for a vegetarian main course or a hearty side dish, this recipe is sure to become a favorite. With its vibrant colors and tantalizing aromas, "delia smith roasted vegetable couscous" is a dish that is sure to impress.

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ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING



Roasted Vegetable Couscous Salad with Harissa-style Dressing image

This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively five-star.

Categories     Delia's Summer Collection     Salad Recipes     Buffet food     Vegetarian recipes

Yield Serves 4 as a main course or 8 as a starter. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 23

1 small aubergine
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers, drained
salt and freshly milled black pepper
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil
10 oz (275 g) medium couscous
18 fl oz (500 ml) vegetable stock (or see related recipe below to make your own)
4 oz (110 g) firm goats' cheese
salt and freshly milled black pepper
1 x 3 oz (75 g) packet mixed salad leaves (such as lettuce, coriander leaves, flat-leaf parsley, rocket)
4 fl oz (110 ml) extra virgin olive oil
1 rounded teaspoon cayenne pepper
2 level tablespoons ground cumin
2 heaped tablespoons tomato purée
4 tablespoons lime juice (about 2 limes)
1 level tablespoon black onion seeds

Steps:

  • First prepare the roasted vegetables: prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C). Now arrange the aubergine, courgettes, tomatoes, pepper, fennel and onion in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. You can watch how to prepare peppers and garlic in our Cookery School Videos on this page. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool. When you're ready to assemble the salad, first place the couscous 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. Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving jug. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

ROASTED VEG & COUSCOUS SALAD



Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories     Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
  • Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
  • In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

DELI COUSCOUS



Deli couscous image

A quick and easy lunchtime favourite, packed with Mediterranean veggies

Provided by Mary Cadogan

Time 15m

Number Of Ingredients 8

400g couscous
1 tbsp vegetable stock powder
5 tbsp olive oil
1 garlic clove , finely chopped
zest and juice 2 lemons
200g feta cheese
400g deli veggies such as roasted pepper , artichokes, sundried tomatoes or aubergines, cut into bite-sized pieces
small bunch basil leaves (optional)

Steps:

  • Tip the couscous into a large bowl with the stock powder and mix well. Pour over boiling water to come 1cm above the level of the couscous, cover with a plate and leave for 5 mins. Fluff up with a fork, then add the oil, garlic and lemon zest and juice and fluff up again.
  • Cut the feta into small chunks and add to the couscous with the deli vegetables and basil, if using. Season and mix lightly.

Nutrition Facts : Calories 522 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 2.3 milligram of sodium

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH



Couscous Salad With Roasted Vegetables -- Delia Smith image

From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter side dish paired with warm soup.

Provided by Ciocia Laura

Categories     Greens

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces couscous
18 ounces vegetable stock
assorted roasted vegetables, as desired
1 fennel bulb, roasted and fronds reserved
4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta
2 tablespoons tomato paste
4 tablespoons lime juice
4 ounces olive oil
4 tablespoons roasted cumin seeds
1 teaspoon cayenne
1 head lettuce
3 cups mesclun
1 cup spinach
1 tablespoon nigella seeds (kalonji)

Steps:

  • Roast desired vegetables in hot oven, 400°F.
  • Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
  • Prepare couscous by covering couscous with hot vegetable stock.
  • While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
  • Arrange layer of greens on large plate.
  • Arrange roasted vegetables plus fennel over greens.
  • Scatter blobs of goats' cheese over vegetables.
  • Arrange remaining greens and scatter fennel fronds over the top.
  • Sprinkle with nigella seeds.
  • Dress salad at the table.

Nutrition Facts : Calories 292.9, Fat 15.3, SaturatedFat 2.1, Sodium 71.8, Carbohydrate 33.9, Fiber 3.9, Sugar 1.1, Protein 6.4

HARISSA COUSCOUS



Harissa couscous image

This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish

Provided by Mary Cadogan

Categories     Side dish

Time 10m

Yield Serves 10, as a side

Number Of Ingredients 8

400g couscous
bunch of spring onions , finely sliced
3 tbsp roughly chopped mint
250g halved cherry tomato
400ml hot vegetable stock
1 tsp harissa paste
3 tbsp olive oil
Juice of one lemon

Steps:

  • Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
  • Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium

Tips:

  • Use a variety of vegetables for a more flavorful dish. Some good options include carrots, celery, zucchini, bell peppers, and broccoli.
  • Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) to get a nice caramelized flavor.
  • Season the vegetables with salt, pepper, and your favorite herbs and spices. Paprika, cumin, and oregano are all good choices.
  • Fluff the couscous with a fork before serving to make it light and airy.
  • Add some fresh herbs, such as cilantro or parsley, to the couscous for a pop of color and flavor.
  • Serve the couscous with your favorite protein, such as roasted chicken, grilled fish, or tofu.

Conclusion:

Delia Smith's Roasted Vegetable Couscous is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. The roasted vegetables add a wonderful flavor and texture to the couscous, and the dish is packed with nutrients. Serve it with your favorite protein and a side salad for a complete and satisfying meal.

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