Couscous salad with vegetables and Jason's Hill Sauvignon Blanc

Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 25 minutes

Ingredients for the Couscous

  • 1½ cups couscous
  • 1½ cups vegetable stock
  • 1 tbsp olive oil
  • ½ tsp salt

For the Roasted Vegetables

  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper, to taste

For the Dressing

  • 3 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove, finely minced
  • Salt and freshly ground black pepper, to taste

To Finish

  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 50g crumbled feta cheese (optional)
  • ¼ cup toasted pumpkin seeds or pine nuts


Method

1. Roast the Vegetables

Preheat the oven to 200°C (390°F).

Place the zucchini, peppers, red onion and cherry tomatoes on a large baking tray. Drizzle with olive oil and season with paprika, cumin, salt and black pepper. Toss well to coat.

Roast for 20–25 minutes, turning halfway through, until the vegetables are tender with lightly caramelised edges. Allow them to cool slightly.

2. Prepare the Couscous

Bring the vegetable stock to a gentle boil. Place the couscous in a large heatproof bowl, add the olive oil and salt, then pour the hot stock over it.

Cover tightly with a lid or plate and let it stand for 5 minutes. Fluff the couscous gently with a fork to separate the grains and allow it to cool.

3. Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey and minced garlic until well combined. Season with salt and freshly ground black pepper.

4. Assemble the Salad

Add the roasted vegetables to the cooled couscous. Pour over the dressing and gently toss until everything is evenly coated.

Fold in the chopped parsley, mint, feta (if using) and toasted pumpkin seeds or pine nuts.

5. Serve

Serve immediately at room temperature or refrigerate for 30 minutes to allow the flavours to develop.