CousCous Salad

CousCous are small steamed balls of semolina and is staple food of the North African cuisine.

It is highly versatile dish and can be had as a main course or added as a side. CousCous can be served with roasted veggies, chick peas or even with meat or fish.

CousCous is most commonly used in Salads. Here is a healthy and super delicious recipe of CousCous Salad. I have roasted the veggies and tossed them with cooked CousCous along with olives, feta, carrot and greens. Finally I added Italian Salad dressing to make it a pleasure.

Ingredients:
Couscous - 1 cup
Pumpkin
Red Bell-peppers - 1
Olives
Carrot
Feta cheese
Red Cabbage
Greens  - Baby spinach, Rocket Salad, Radish leaves
Salad dressing (I used Italian Salad Dressing)
Nuts - roasted cashew nuts or walnuts
Pepper
Salt
Olive oil

Procedure:
1. Chop the pumpkin into cubes and the Red Bell-peppers into long slices. Place them in a bowl, sprinkle 1 tsp Olive oil, and add pepper and salt and mix well.
2. Preheat the oven at 180 degrees. Line the baking paper on the tray and arrange the pumpkin and bell peppers on the tray and bake them for 20 mins till cooked
3. Cook the Couscous as per package instructions. Add salt while soaking in the water.
4. In the meantime, grate the carrot and finely chop the red cabbage and keep aside
5. Take a big bowl, add the cooked Couscous, then add the baked pumpkin and bell peppers.
6. Add the grated carrot, red cabbage, the green salad leaves and olives. Next sprinkle some salt if needed.
7. Finally crumble and sprinkle the Feta. Add in the nuts.
8. Finally add the Salad Dressing and mix well

The Couscous Salad is ready.
Enjoy it as a side or main coarse.

Notes:
1. Prepare it with different veggies every time to give a nice variation. I have tried using roasted cauliflower, boiled broccoli, cooked sweet corn and they are all awesome.
2. Try with different types of salad dressing. You can also add Aoili or Mayonnaise for a variation.