Roasted Vegetable Couscous Salad

A colourful Thermomix roasted vegetable couscous salad inspired by Skye Gyngell, with sweet roasted vegetables, herbs and a bright lemon dressing.

This is Chef Aly’s independent Thermomix homage to Skye Gyngell and the generous colours of a roasted vegetable salad. Couscous, herbs and a lemon dressing turn a tray of caramelised vegetables into an easy lunch or side dish.

Ingredients

• 🥄250 g couscous
• 💧350 g vegetable stock
• 🫑1 red capsicum, sliced
• 🥒1 zucchini, sliced
• 🍆1 small eggplant, diced
• 🍅200 g cherry tomatoes
• 🫒40 g extra-virgin olive oil
• 🍋1 lemon, zest and juice
• 🌿15 g fresh mint leaves
• 🌿15 g fresh parsley leaves
• 🌼1 tsp ground cumin
• 🫑Salt and black pepper, to taste

Thermomix method

1. Preheat the oven to 220°C. Toss capsicum, zucchini, eggplant and tomatoes with 20 g olive oil, cumin, salt and pepper, then roast on a lined tray for 25 min / 220°C oven / no speed.
2. Pour the vegetable stock into the mixing bowl and heat 5 min / 100°C / speed 1.
3. Place couscous in a heatproof bowl, pour over the hot stock, cover and rest 8 min / 0°C / speed 0.
4. Fluff the couscous with a fork, then fold through the roasted vegetables 20 sec / 0°C / Reverse / speed 1.
5. Place lemon zest, lemon juice, remaining olive oil, mint and parsley in the mixing bowl and chop 5 sec / speed 5.
6. Pour the dressing over the salad, toss gently and rest 5 min / 0°C / Reverse / speed 0 before serving.