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