The delicious sublime sweetness of juicy cling peaches compliments the earthiness of the roasted vegetables in this couscous salad. This hearty winter salad is more vegetable heavy than the light leafy summer ones that we enjoy during the warmer months. You can turn this salad into dinner itself or a packed lunch; otherwise it makes a delicious side dish at any holiday table.
Sweet and savoury is one of my favourite classic flavour combinations. Here’s where a little kitchen alchemy can turn carefully selected yet simple ingredients into incredibly delectable dishes. I find peaches to be quite an interesting ingredient in that regard. In savoury dishes, they may probably not be an everyday ingredient but once tried, it’s a combination that is unequivocally acquiesced. In this hearty couscous salad, they impart just the ideal sweet respite, bringing a refreshing flavour to complement the earthy vegetables amped by the spiciness of harissa.
Fresh peaches disappear from the grocery store shelves all too quickly though, even before the summer comes to an end. Thankfully, they can be preserved and canned, ready to be enjoyed at any time. In fact, canned cling peaches are preferred here as they retain their shape, texture and flavour much better when roasted. The California cling peaches that we get here in Canada are packed within 24 hours of picking, in fruit juice concentrate with no added preservatives. Hence, they retain much of their delightful flavour and nutritional value which means we get to enjoy them all throughout the year.
Couscous makes a good base for this winter salad. If you’re unfamiliar with couscous, it is basically pasta that is broken up into little granules. It cooks almost instantly, which is great. In fact, it does not require any cooking at all, just rehydrated in hot water or vegetable broth. I used gluten-free corn couscous in this recipe. I was able to find it at my local grocery store in the healthy foodstuffs aisle. You can use regular or whole wheat couscous too. For other gluten-free options you could use quinoa or millet although, contrary to couscous, they would have to be cooked.
This recipe is really quite versatile. So, take the freedom to be creative – you can add other veggies like aubergine (eggplant), red onions, butternut squash or pumpkin, cauliflower and how about some cooked lentils for some extra protein. In any case, don’t leave out the peaches; they are the centre piece of this dish. This salad really is far greater than the sum of its parts. It is sure to spark interesting conversations among your guests if you decide to serve it at your holiday table.
This recipe is part 1 of a series of 3 recipes using California cling peaches. Check out the other two recipes below:
Part 2/3 – Peach Lassi – a delectable spiced drink inspired from the famous mango lassi
Part 3/3 – Creamy Peach Ice Cream – no ice cream maker needed
Watch the recipe video to whet your appetite!
Roasted Vegetables and Peaches Couscous Salad
Ingredients (4 – 5 servings as a side salad, 2 – 3 servings as a main dish)
1 medium (or 2 small) carrot, sliced into 1-cm [1/2-inch] discs or half-moons
1 medium zucchini/courgette, sliced thickly
1 red bell pepper, cut into bite-size pieces
1/3 cup [about 12] grape or cherry tomatoes
5 canned California cling peach halves
3/4 teaspoon harissa powder or paste (or use 1/2 tsp cayenne pepper mixed with 1/4 tsp ground cumin)
1 cup [150 g] couscous
1 cup [250 ml] vegetable broth (or 1 cup water + 1 vegetable stock cube)
4 – 5 green olives, sliced
4 – 5 black olives, sliced
2 tablespoons olive oil
4 – 5 sprigs thyme (or 1 teaspoon dried thyme)
3 – 4 garlic cloves, unpeeled
4 – 5 stems parsley, very finely chopped (or other fresh herbs like coriander/cilantro, mint, basil)
Salt to taste
Vinaigrette
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup (or 2 teaspoons cane sugar)
1/2 teaspoon (or taste) fine sea salt or Himalayan pink salt
Directions
Preheat oven to 200°C [400°F]. Place the carrot, zucchini, bell peppers and grape tomatoes in a large mixing bowl. Add 1-2 tablespoons of oil and the harissa. Toss to coat evenly. Place the vegetables on a baking tray. Place the peaches on the tray with the cut-side down. Disperse the garlic cloves in between the vegetables. Roast for 20 minutes. Cool for 10 minutes.
Meanwhile, bring the vegetable broth to a simmer in a saucepan on medium-high heat. Add the thyme leaves to the broth. Once the vegetable broth reaches a rolling boil, turn off the heat. Add the couscous and stir. Leave covered for 10 minutes or until couscous has absorbed all the water and is tender.
Make the vinaigrette by mixing all the ingredients together in a small bowl.
Fluff the couscous with a fork and let it cool.
Cut the roasted peach halves into small cubes. Combine the roasted vegetables, peaches, olives and parsley with the couscous. Drizzle on the vinaigrette. Toss and mix well.
Serve immediately or keep refrigerated until ready to serve. Garnish with some more parsley.
Roasted Vegetables and Peaches Couscous Salad
Ingredients
- 1 medium carrot, (or 2 small), sliced into 1-cm [1/2-inch] discs or half-moons
- 1 medium zucchini/courgette, sliced thickly
- 1 red bell pepper, cut into bite-size pieces
- 1/3 cup grape or cherry tomatoes, [about 12]
- 5 canned California cling peach halves
- 3/4 teaspoon harissa powder or paste, or use 1/2 tsp cayenne pepper mixed with 1/4 tsp ground cumin
- 1 cup couscous, [150 g]
- 1 cup vegetable broth, or 1 cup water + 1 vegetable stock cube, [250 ml]
- 4 – 5 green olives, sliced
- 4 – 5 black olives, sliced
- 2 tablespoons olive oil
- 4 – 5 sprigs thyme, or 1 teaspoon dried thyme
- 3 – 4 garlic cloves, unpeeled
- 4 – 5 stems parsley, very finely chopped (or other fresh herbs like coriander/cilantro, mint, basil)
- Salt to taste
Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup, or 2 teaspoons cane sugar
- 1/2 teaspoon or taste fine sea salt or Himalayan pink salt
Instructions
- Preheat oven to 200°C [400°F]. Place the carrot, zucchini, bell peppers and grape tomatoes in a large mixing bowl. Add 1-2 tablespoons of oil and the harissa. Toss to coat evenly. Place the vegetables on a baking tray. Place the peaches on the tray with the cut-side down. Disperse the garlic cloves in between the vegetables. Roast for 20 minutes. Cool for 10 minutes.
- Meanwhile, bring the vegetable broth to a simmer in a saucepan on medium-high heat. Add the thyme leaves to the broth. Once the vegetable broth reaches a rolling boil, turn off the heat. Add the couscous and stir. Leave covered for 10 minutes or until couscous has absorbed all the water and is tender.
- Make the vinaigrette by mixing all the ingredients together in a small bowl.
- Fluff the couscous with a fork and let it cool.
- Cut the roasted peach halves into small cubes. Combine the roasted vegetables, peaches, olives and parsley with the couscous. Drizzle on the vinaigrette. Toss and mix well.
- Serve immediately or keep refrigerated until ready to serve. Garnish with some more parsley.
Video
Notes
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Full Disclosure: This blog post and recipe video is sponsored by California cling peaches. We only endorse products and services that we like, enjoy, use and that we believe, based on our experience, are worthy of such endorsement. We value the trust of our readers and subscribers. We believe in honesty of relationship and opinion. The views and opinions expressed on this blog and in the video are 100% ours.
I think Couscous is such a comforting food. This looks great, too!!!
I made the peach couscous last night- also a good summer dish. It is delicious!!! Quick question: where can we buy the beautiful peach you used? I couldn’t find it anywhere in the post or Amazon.
Hi Juanne, you can buy these canned peaches at any grocery stores. That’s where I buy them from. 🙂