COUSCOUS AND ROASTED PEPPER SALAD
A bright and vibrant salad that merges fluffy couscous with sweet roasted red peppers, tangy feta and fragrant parsley. Each mouthful of couscous and roasted pepper salad bursts with Mediterranean flavours thanks to a simple herb vinaigrette that ties the ingredients together. This salad is made with tender baby spinach, leafy freshness and just the right amount of creaminess from crumbled feta. This dish sits somewhere between a satisfying side and a light main. This couscous and roasted pepper salad is prepared in minutes yet versatile enough to serve at picnics, al fresco dinners or as a grab-and-go lunch. This roasted pepper salad is a refreshing way to enjoy wholesome grains and colourful vegetables.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegetarian, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons herb vinaigrette
- ½ cup cooked couscous
- ¼ cup roasted red peppers, sliced
- 2 tablespoons feta cheese, crumbled
- ¼ cup baby spinach, torn
- 2 tablespoons chopped parsley
FULL NUTRITIONAL INFORMATION
- Energy: 285 kilocalories
- Protein: 7 grams
- Carbohydrate: 36 grams
- Fat: 12 grams
- Saturated fat: 4 grams
- Fibre: 4 grams
- Sugar: 5 grams
- Sodium: 320 mg
PREPARATION
- Fluff The Couscous: Spoon ½ cup of freshly cooked, warm couscous into a medium mixing bowl. Use a fork to gently separate the grains, ensuring there are no clumps and creating space for the dressing to coat each grain.
- Dress The Grains: Drizzle 2 tablespoons of herb vinaigrette in a slow, steady stream over the couscous. Stir gently and use a folding motion until every grain is lightly glossy and evenly seasoned.
- Prep The Peppers: Lay ¼ cup of jarred or homemade roasted red peppers on kitchen paper. Pat dry to remove excess oil, then slice into thin and uniform strips. Fold the pepper strips into the dressed couscous, distributing them so each forkful has sweet and smoky notes.
- Add The Feta: Break 2 tablespoons of feta cheese into irregular pieces by hand. Scatter the crumbled cheese across the top, then fold through twice to create pockets of creamy tang without overworking the salad.
- Incorporate The Spinach: Tear ¼ cup of baby spinach leaves into bite-sized pieces, discarding any thick stems. Gently fold the spinach into the couscous mixture, taking care to keep the leaves vibrant and slightly crisp.
- Freshen With Parsley: Finely chop 2 tablespoons of fresh parsley, removing any woody stems. Sprinkle evenly over the salad, then fold once more to infuse a bright herbal aroma.
- Season To Perfection: Taste the salad and, if needed, add a pinch of sea salt and a few turns of freshly ground black pepper. If the salad seems dry after standing, drizzle an extra teaspoon of vinaigrette and fold gently.
- Rest And Meld Flavours: Cover the bowl with cling film and leave at room temperature for five minutes. Allowing the salad to rest ensures all the ingredients harmonise, enhancing the depth of flavour before serving.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
- Use Warm Couscous: Dressing warm grains helps the vinaigrette absorb more evenly.
- Choose Quality Peppers: Optional for jarred roasted peppers or roast your own for deeper flavour.
- Hand‑Crumble Feta: Achieve varied textures by breaking the cheese by hand.
- Finely Chop Parsley: Evenly distribute herb fragrance without overwhelming any bite.
- Prep In Advance: Cook couscous ahead and chill, so bring it to room temperature before assembling.
- Top Up Dressing: If dry after resting, drizzle a little extra vinaigrette before serving.
VARIATIONS
- Swap The Cheese: Replace feta with crumbled halloumi or goat’s cheese for a different tang.
- Add Toasted Nuts: Stir in pine nuts or chopped almonds for extra crunch.
- Change The Herbs: Use mint or basil instead of parsley for a fresh twist.
- Boost With Chickpeas: Fold through 2 tablespoons of cooked chickpeas to up protein and fibre.
- Try Whole‑Meal Couscous: Increase fibre content and add an earthy note.
- Stir Through Dried Tomatoes: These dried tomatoes add sweetness and chewy texture.
PREPPING AND STORAGE
- Fridge: Store the assembled salad in an airtight container for up to two days. Add baby spinach just before serving to retain its crispness.
- Freezer: Not recommended, as freezing alters the texture of couscous and roasted peppers. Instead, store cooked couscous and peppers separately if long-term storage is needed, then assemble fresh when required.