Couscous salad with roasted vegetables
A couscous salad may not be the first thing that comes to mind when you think of the Big Green Egg. However, the EGG provides this salad with a delicious flavour accent when you use it to roast vegetables, which you then mix with pearl couscous. The result is a delicious lukewarm salad that can be served as lunch or on the side.
For the couscous salad
- 2 purple carrots
- 2 yellow carrots
- 2 parsnips
- 1 fennel
- 150 g salted butter
- 400 g pearl couscous
- ½ bunch of flat-leaf parsley
- 4 tbsp olive oil
- Melt the butter on the griddle. Place the vegetables on the griddle and close the lid of the EGG. Roast the vegetables for around 75 minutes, flipping them every 15 minutes. Meanwhile, cook the pearl couscous according to the instructions on the packaging. Pluck and finely chop the parsley.
- Strain the pearl couscous and mix with the olive oil. Check whether the vegetables are ready, (this depends on how thick they are). Roasting them until al dente is sufficient. They don’t have to be completely soft.
- Cut the vegetables into slices and pieces, and mix them into the pearl couscous. Sprinkle with the finely-chopped parsley.
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