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.
Servings: 4– 5 servings as a side salad, 2 – 3 servings as a main dish
Author: Teenuja Dahari - veganlovlie.com
1mediumcarrot(or 2 small), sliced into 1-cm [1/2-inch] discs or half-moons
1red bell peppercut into bite-size pieces
1/3cupgrape or cherry tomatoes[about 12]
5canned California cling peach halves
3/4teaspoonharissa powder or pasteor use 1/2 tsp cayenne pepper mixed with 1/4 tsp ground cumin
1cupvegetable brothor 1 cup water + 1 vegetable stock cube, [250 ml]
4 – 5 green olivessliced
4 – 5 black olivessliced
4 – 5 sprigsthymeor 1 teaspoon dried thyme
3 – 4 garlic clovesunpeeled
4 – 5 stemsparsleyvery finely chopped (or other fresh herbs like coriander/cilantro, mint, basil)
Salt to taste
1tablespoonmaple syrupor 2 teaspoons cane sugar
1/2teaspoonor taste fine sea salt or Himalayan pink salt
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.